Caramelized Pear and Sage Risotto
With Mazola® Canola Oil
SERVING SIZE
4 to 6 servings
TOTAL TIME
45 Minutes
SKILL LEVEL
Beginner
Ingredients:
- 6 cups vegetable or chicken broth
- 2 tbsp Mazola canola oil, divided
- 1 tsp brown sugar
- 3 Bosc or Bartlett pears, diced
- 1 yellow onion, finely chopped
- 2 cups arborio rice
- ⅓ cup Parmesan cheese plus more for individual servings
- ½ cup dry white wine
- Salt and pepper to taste
- Small bunch of sage, leaves removed and finely chopped
Instructions:
- Add broth to a large pot and bring to a simmer over high heat. Reduce heat to low to keep warm.
- To a large frying pan over medium heat, add 1 tbsp Mazola canola oil and pears in a single layer. Cover with a lid and allow to cook about 2 minutes, or until pears start to brown.
- Add sugar and gently toss pears to begin caramelizing the other sides. Cook uncovered, another 1-2 minutes, until pears are tender and lightly caramelized on the edges.
- Remove pears from pan and set aside. Add remaining oil to pan with onions. Saute for a few minutes until translucent.
- Add rice and stir well to coat all the grains with the oil and onions. Cook one minute, stirring continuously.
- Add white wine to deglaze the pan and let simmer about 2 minutes, until wine has evaporated.
- Add ⅓ cup of broth to the pan. Wait for the rice to absorb almost all of the broth before adding more. Continue adding the broth ⅓ cup at a time, and stirring frequently until absorbed. Rice should be tender.
- Add the reserved pears, sage, salt and pepper, and parmesan and stir to combine. Let risotto rest in the pan a few minutes before serving.
- Serve with extra parmesan, if desired.
