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Pear Risotto with Prosciutto & Fried Sage Leaves

October/November 2006

Your rating: None Average: 4.7 (13 votes)

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.


Pear Risotto with Prosciutto & Fried Sage Leaves Recipe

Makes: 4 servings, 1 cup each

Active Time:

Total Time:

Ingredients

  • Olive oil, or canola oil
  • 2 thin slices prosciutto, (1 ounce), 1 thinly sliced crosswise and 1 finely chopped, divided
  • 4 fresh sage leaves, plus 1 teaspoon minced fresh sage, divided
  • 6 cups reduced-sodium chicken broth
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons minced shallot
  • 1 cup arborio, carnaroli or other medium-grain Italian rice
  • 2 cups finely diced peeled ripe Bosc pears, (about 2 pears), divided
  • 1/3 cup dry white wine
  • 2 tablespoons grated Parmigiano-Reggiano, plus more for serving if desired
  • 1 tablespoon butter
  • Freshly ground pepper, to taste

Preparation

  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.
  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 need all of the simmering broth.) Remove from the heat and let stand for 1 minute. Stir in cheese and butter. Season with pepper.
  6. Serve the risotto garnished with the fried sage leaves, fried prosciutto and additional cheese, if desired.

Nutrition

Per serving: 267 calories; 10 g fat (4 g sat, 4 g mono); 22 mg cholesterol; 32 g carbohydrates; 10 g protein; 2 g fiber; 405 mg sodium; 122 mg potassium.

Carbohydrate Servings: 2

Exchanges: 1 starch, 1 fruit, 2 fat



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Recipe Categories

Ethnic/Regional
American
Servings
4
Main Ingredient
Pork
Preparation/ Technique
Saute
Meal/Course
Dinner

Season
Spring
Fall
Winter
Style/Theme
Gourmet
Ease of Preparation
Moderate
Total Time
1 hour or less
Publication
October/November 2006

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