EatingWell


What's This?
Serving size 4
Total Time

Ingredients

olive oil or canola oil2 thin slice prosciutto (1 ounce), 1 slice thinly sliced crosswise and 1 slice finely chopped, divided4 plus 1 teaspoon minced fresh sage, divided6 cup reduced-sodium chicken broth1 Tbsp extra virgin olive oil2 Tbsp minced shallot1 cup arborio, carnaroli or other medium-grain Italian rice2 cup finely diced peeled ripe Bosc pears (about 2 pears), divided⅓ cup dry white wine2 Tbsp grated Parmigiano-Reggiano cheese, plus more for serving if desired1 Tbsp butter freshly ground pepper to taste

Directions

1. Set a small strainer over a heatproof bowl. Heat about 1/2 inch of olive or canola oil in a small saucepan over medium-high heat until shimmering but not smoking. Add the sliced prosciutto and sage leaves and fry just until crisp, 1 to 3 minutes. Drain in the strainer then spread out on a paper towel. Set aside. (Discard the oil when cool.)

2. Bring broth to a simmer in a medium saucepan. Adjust the heat to maintain a steady simmer.

3. Heat 1 tablespoon extra-virgin olive oil in a large high-sided skillet or Dutch oven over medium-low heat. Add the chopped prosciutto and shallot; cook, stirring, until the shallot is just beginning to brown, 1 to 2 minutes. Add the minced sage, rice and 1 cup pears; stir to coat with the oil. Add wine and increase heat to medium-high. Cook, stirring, until the wine is almost absorbed by the rice, 1 to 3 minutes.

4. Add enough of the hot broth to just cover the rice mixture. Adjust the heat to maintain a steady simmer and cook, stirring constantly, until almost all the broth is absorbed. Continue to add the hot broth, about 1/2 cup at a time, stirring after each addition until all the liquid has been absorbed and adjusting the heat as necessary to maintain a simmer, until the rice begins to get creamy, 10 to 15 minutes. Stir in the remaining 1 cup pears.

5. Continue to add broth, about 1/2 cup at a time, stirring after each addition until all the liquid has been absorbed and adjusting the heat as necessary to maintain a simmer, until the rice is just tender, 10 to 15 minutes more. (You may not use all of the simmering broth.) Remove from the heat and let stand for 1 minute. Add cheese and butter, stirring until the butter melts. Season with pepper.

6. Divide the risotto among 4 shallow bowls and garnish each with a fried sage leaf and some of the fried prosciutto. Serve immediately with additional cheese, if desired.

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Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 4 Total

  • Calories 265
  • Calories from fat 90
  • Total Fat 10gm 15%
  • Saturated Fat 4gm 20%
  • Monounsaturated Fat 4gm
  • Sodium 405mg 17%
  • Total Carbohydrates 32gm 11%
  • Fiber 2gm 2%
  • Protein 10gm
  • Cholesterol 22mg 7%
*

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Dinner, Healthy, Low Calorie, Rice, Cheese, Pork, Italian, Easy, Fall, Entertaining

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