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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
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We love risotto and are always in search of fun and different ways to prepare it. I like to serve this fruity version with pork tenderloin.—Kim Berto, Port Orchard, Washington Ingredients:
6 cups chicken broth |
1/2 cup finely chopped sweet onion |
1/2 cup finely chopped sweet red pepper |
1 garlic clove, minced |
3 tablespoons butter |
3 cups uncooked arborio rice |
1/2 teaspoon chinese five-spice powder |
dash cayenne pepper |
1/4 cup apple cider or juice |
1 large pear, peeled and chopped |
1/2 cup grated parmesan cheese, divided |
1/2 teaspoon coarsely ground pepper |
Directions:
1. 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.
2. 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.
3. 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.)
4. Add the pear, 1/4 cup cheese and pepper; cook and stir until heated through. Sprinkle with remaining cheese. Yield: 10 servings.
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