Risotto With Fennel, Pear, and Prosciutto

Name: Risotto With Fennel, Pear, and Prosciutto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 237 milliliters uncooked Arborio rice (short-grain); 2 firm Bosc pears, peeled and chopped; 2 Tbsps butter; 59 milliliters dry white wine; 1 medium sizes fennel bulb, thinly sliced; 1 garlic clove, minced; 710 milliliters low-sodium chicken broth, divided; 2 Tbsps olive oil, divided; 59 milliliters freshly grated Parmesan cheese; 113 grams thinly sliced prosciutto, chopped; 4 servings Salt and pepper to taste; 118 milliliters finely chopped sweet onion

Risotto With Fennel, Pear, and Prosciutto is a gluten free main course. One serving contains 542 calories, 14g of protein, and 27g of fat. This recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up arborio rice, fennel bulb, salt and pepper, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It is a rather inexpensive recipe for fans of Mediterranean food.

Instructions

Stir together first 3 ingredients and 1 Tbsp. olive oil in a 2 1/2-liter microwave-safe glass bowl. Microwave at HIGH 3 minutes. Stir in rice, and microwave at HIGH 2 minutes.

Ingredients you will need

Olive Oil

Rice

Equipment you will use

Microwave

Bowl

Stir in 2 3/4 cups broth and 1/4 cup wine. Cover tightly with plastic wrap. (Do not vent.) Microwave at HIGH 9 minutes. Carefully swirl mixture in bowl, without uncovering, to incorporate mixture. Microwave at HIGH 8 minutes. Carefully remove and discard plastic wrap. Stir in cheese and 1/4 cup chicken broth, stirring 30 seconds to 1 minute or until creamy.

Ingredients you will need

Broth

Cheese

Wine

Wrap

Equipment you will use

Plastic Wrap

Microwave

Bowl

Add remaining 1/4 cup broth, 1 Tbsp. at a time, if necessary, for desired consistency.

Ingredients you will need

Broth

Saut pears and fennel in remaining 1 Tbsp. hot olive oil in a large nonstick skillet over medium-high heat 7 minutes or until tender and golden. Stir in prosciutto, and cook 1 minute or until slightly browned. Stir pear mixture into risotto. Season with salt and pepper to taste.

Ingredients you will need

Salt And Pepper

Prosciutto

Olive Oil

Fennel

Pear

Equipment you will use

Frying Pan

Serve immediately.

Note: We tested with Rice

Ingredients you will need

Rice

Select Arborio Italian-Style Rice and an 1,100-watt microwave oven. We found that self-sealing plastic wraps do not work in this application.

Ingredients you will need

Wrap

Rice

Equipment you will use

Microwave

Oven

Equipment

Ingredients

Servings:

237milliliters

uncooked Arborio rice (short-grain)2

firm Bosc pears, peeled and chopped 2Tbsps

butter 59milliliters

dry white wine 1medium sizes

fennel bulb, thinly sliced 1

garlic clove, minced 710milliliters

low-sodium chicken broth, divided 2Tbsps

olive oil, divided 59milliliters

freshly grated Parmesan cheese 113grams

thinly sliced prosciutto, chopped 4servings

Salt and pepper to taste 118milliliters

finely chopped sweet onion

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are great choices for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Santa Margherita Chianti Classico Riserva with a 4.8 out of 5 star rating seems like a good match. It costs about 27 dollars per bottle.