Pear and Caramelized Onion Risotto

This cozy Pear and Caramelized Onion Risotto is about to take over your winter dinner plans. Risotto is often feared as an intimidating dish. True, risotto needs to be tended to throughout the cooking process, but it’s actually pretty hard to mess up. I promise, it’s completely worth every second of tender love and care that you give it.

Settle in for a date night at home, or prepare a double batch to impress your guests.

Ingredients:

1 large pear

½ large yellow onion

3 cup chicken broth

1 cup Arborio rice

½ cup dry white wine of choice

¼ cup parmesan cheese, grated

2 tbsp olive oil

1 tsp fresh thyme

½ tsp salt, plus additional salt to taste

 

Directions:

1. Slice pear and onions into wedges. Remove the core and seeds from the pears and remove the root and papery outer layers of the onion.
2. Add chicken broth to a small saucepan and heat to a simmer on medium heat, about 3-4 minutes. Then reduce heat to low to keep the stock hot.
3. Meanwhile, preheat a medium saucepan with olive oil over medium-low heat. Once preheated, add salt, and yellow onion. Caramelize onions, stirring occasionally until they are super tender and reach a deeply golden color, at least 30 minutes.
4. Add pears and rice and stir continuously until grains are coated in oil, about 1 minute. Once the rice is coated, add white wine and cook until wine is fully absorbed and evaporated, about 2 minutes.
5. Add a ladle of the hot chicken stock and allow liquid to absorb fully, stirring frequently. Repeat this, adding one ladle of stock at a time until the stock is gone and rice is firm, but no longer crunchy, about 15-18 minutes.
6. Stir in parmesan, fresh thyme. Allow the rice to cook completely before serving immediately, an additional 1-3 minutes.

Pear and Caramelized Onion Risotto

Yield: 4 servings

This cozy Pear and Caramelized Onion Risotto is about to take over your winter dinner plans. Settle in for a date night at home, or prepare a double batch to impress your guests.

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Ingredients

• 1 large pear
• ½ large yellow onion
• 3 cup chicken broth
• 1 cup Arborio rice
• ½ cup dry white wine of choice
• ¼ cup parmesan cheese, grated
• 2 tbsp olive oil
• 1 tsp fresh thyme
• ½ tsp salt, plus additional salt to taste

Instructions

1. Slice pear and onions into wedges. Remove the core and seeds from the pears and remove the root and papery outer layers of the onion.
2. Add chicken broth to a small saucepan and heat to a simmer on medium heat, about 3-4 minutes. Then reduce heat to low to keep the stock hot.
3. Meanwhile, preheat a medium saucepan with olive oil over medium-low heat. Once preheated, add salt, and yellow onion. Caramelize onions, stirring occasionally until they are super tender and reach a deeply golden color, at least 30 minutes.
4. Add pears and rice and stir continuously until grains are coated in oil, about 1 minute. Once the rice is coated, add white wine and cook until wine is fully absorbed and evaporated, about 2 minutes.
5. Add a ladle of the hot chicken stock and allow liquid to absorb fully, stirring frequently. Repeat this, adding one ladle of stock at a time until the stock is gone and rice is firm, but no longer crunchy, about 15-18 minutes.
6. Stir in parmesan, fresh thyme. Allow the rice to cook completely before serving immediately, an additional 1-3 minutes.