Directions:
- In a large saucepan, heat broth and keep warm. In a Dutch oven, saute the onion, red pepper and garlic in butter until tender, about 3 minutes.
- Add the rice, five-spice powder and cayenne; cook and stir for 2-3 minutes. Reduce heat to medium; add cider. Cook and stir until all of the liquid is absorbed.
- Add warm broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender. (Cooking time is about 25 minutes.)
- Add the pear, 1/4 cup cheese and pepper; cook and stir until heated through. Sprinkle with remaining cheese. Yield: 10 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 341.14 Kcal (1428 kJ) | ||
| Calories from fat | 54.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.1g | 9% | |
|---|---|---|---|
| Cholesterol | 14.21mg | 5% | |
| Sodium | 661.52mg | 28% | |
| Potassium | 187.41mg | 4% | |
| Total Carbs | 55.43g | 18% | |
| Sugars | 3.92g | 16% | |
| Dietary Fiber | 1.96g | 8% | |
| Protein | 7.91g | 16% | |
| Vitamin C | 21.3mg | 36% | |
| Iron | 0.3mg | 2% | |
| Calcium | 109.1mg | 11% | |
| Amount Per 100 g | |||
| Calories | 124.71 Kcal (522 kJ) | ||
| Calories from fat | 20.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.23g | 9% | |
|---|---|---|---|
| Cholesterol | 5.2mg | 5% | |
| Sodium | 241.84mg | 28% | |
| Potassium | 68.51mg | 4% | |
| Total Carbs | 20.26g | 18% | |
| Sugars | 1.43g | 16% | |
| Dietary Fiber | 0.71g | 8% | |
| Protein | 2.89g | 16% | |
| Vitamin C | 7.8mg | 36% | |
| Iron | 0.1mg | 2% | |
| Calcium | 39.9mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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