Sweet ripe pear matched with the delicate saltiness of prosciutto defines this creamy risotto that goes well with any roast meat or poultry. Pungent, crispy fried sage leaves give a special finishing touch to this dish.

Marie Simmons
Source: EatingWell Magazine, October/November 2006

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Recipe Summary

total:
1 hr
Servings:
4
Nutrition Profile:
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

  • 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.

  • 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 need all of the simmering broth.) Remove from the heat and let stand for 1 minute. Stir in cheese and butter. Season with pepper.

  • Serve the risotto garnished with the fried sage leaves, fried prosciutto and additional cheese, if desired.

Nutrition Facts

334 calories; protein 10.3g 21% DV; carbohydrates 50.4g 16% DV; dietary fiber 3.3g 13% DV; sugars 8.2g; fat 9.1g 14% DV; saturated fat 3.1g 16% DV; cholesterol 15.4mg 5% DV; vitamin a iu 191.5IU 4% DV; vitamin c 4.8mg 8% DV; folate 16.3mcg 4% DV; calcium 32.8mg 3% DV; iron 1.1mg 6% DV; magnesium 12.2mg 4% DV; potassium 377.8mg 11% DV; sodium 930.7mg 37% DV; thiaminmg 2% DV.