Spiced Pear Risotto with Bacon & Pecans Recipe

Name: Spiced Pear Risotto with Bacon & Pecans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tablespoon Olive Oil; 2 slices Thick Cut Bacon, Diced; 1/4 cups Pecan Pieces, Toasted; 2 whole Large Shallots, Diced; 3/4 cups Arborio Rice (orzo Also Works In A Pinch); ⅓ cups White Wine; 2- 1/2 cups Warm Chicken Stock Or Broth; 1 whole Ripe Pear; Peeled, Cored And Diced; ⅛ teaspoons Freshly Grated Nutmeg; ⅛ teaspoons Freshly Grated Cinnamon; 1/4 cups Freshly Grated Parmigiano Reggiano

Servings: persons

1 Tablespoon Olive Oil
2 slices Thick Cut Bacon, Diced
1/4 cups Pecan Pieces, Toasted
2 whole Large Shallots, Diced
3/4 cups Arborio Rice (orzo Also Works In A Pinch)
⅓ cups White Wine
2- 1/2 cups Warm Chicken Stock Or Broth
1 whole Ripe Pear; Peeled, Cored And Diced
⅛ teaspoons Freshly Grated Nutmeg
⅛ teaspoons Freshly Grated Cinnamon
1/4 cups Freshly Grated Parmigiano Reggiano

1
Heat the olive oil over medium heat in a Dutch oven or suitable risotto pan.
2
Add the bacon and cook until crisp.
3
Transfer the bacon to a small bowl with the pecans.
4
Add the shallot to the bacon oil left in the pan and saute over medium-low heat, until softened, about 4 minutes, stirring frequently.
5
Add the rice or orzo, decrease the heat to low, and cook until it is evenly coated with the oil, about 3 minutes, stirring frequently.
6
Add the wine, turn the heat back up to medium, and stir until absorbed.
7
Add 1/2 cup of the warm broth and half of the pear to the rice mixture.
8
Cook over medium heat, stirring constantly with a wooden spoon, until the broth is almost fully absorbed.
9
Add the remaining broth 1/2 cup at a time, stirring constantly and adding more broth only after the previous addition has been absorbed.
10
Add the remaining pear with the last 1/2 cup of broth.
11
When the risotto is creamy, the rice is plump and it has absorbed as much broth as possible, stir in the spices and cheese, then season to taste with salt if desired.
12
Remove the risotto from the heat and let stand for a few minutes before serving.
13
Divide the risotto into two bowls, and scatter the bacon and pecans over the top.

447

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 Tablespoon Olive Oil, 2 slices Thick Cut Bacon, Diced, 1/4 cups Pecan Pieces, Toasted, 2 whole Large Shallots, Diced, and more.

Yes, Spiced Pear Risotto with Bacon & Pecans falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spiced Pear Risotto with Bacon & Pecans

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions