Pear And Sage Risotto

1. 1

   Pour the rice and water into a medium size pot. Add 1/2 tablespoon of butter and bring to a boil. Reduce heat and simmer until the water has been almost totally absorbed. Add 1 cup of the broth and simmer until it, too, is absorbed. Add the remaining cup of broth and continue to simmer.

2. 2

   While the rice is simmering with the last addition of broth, slice the shallots. Cut the pears into bite-sized pieces. Melt the remaining 1/2 tablespoon of butter in a small pan and saute the shallots and pears until the shallots are soft.

3. 3

   After the final cup of liquid has been absorbed by the rice, leaving it creamy, add the pears, shallots, sage, and sugar (if desired). Serve warm.

4. 4

   Optional: Toast the slivered almonds in a pan over medium heat and serve on top of risotto.

* Per serving · 4 servings · Values may vary.

No additional tips available.