Pear Risotto With Prosciutto & Fried Sage Leaves Recipe

Recipe By Slurrp

This pear risotto with prosciutto and fried sage leaves is a delicious and elegant dish that combines the sweetness of pears with the saltiness of prosciutto and the earthiness of fried sage leaves. The creamy risotto is cooked to perfection and topped with crispy prosciutto and fragrant sage leaves, adding a delightful crunch and burst of flavor to every bite. This dish is perfect for a special occasion or a cozy dinner at home.

4.4
25 Rating -
Rate
Non Vegdiet
1hr 30minstotal
1hr 30m.total
Pear Risotto With Prosciutto & Fried Sage Leaves
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ingredients serve

Ingredients for Pear Risotto With Prosciutto & Fried Sage Leaves Recipe

  • 1/2 tablespoon Butter
  • 1/4 Small Onion, Diced
  • 1/4 cup Arborio Rice
  • 0.13 cup White Wine
  • 1 cup Vegetable Broth
  • 0.13 cup Grated Parmesan Cheese
  • 1/2 Ripe But Firm Pears, Peeled, Cored, And Diced
  • 1 Slices Prosciutto
  • 3 Fresh Sage Leaves
  • 1/2 tablespoon Olive Oil
  • As required Salt And Pepper To Taste

Directions: Pear Risotto With Prosciutto & Fried Sage Leaves Recipe

Cooking Directions

  • STEP 1.In a large saucepan, melt butter over medium heat. Add diced onion and cook until translucent.
  • STEP 2.Add Arborio rice to the saucepan and stir to coat the grains with butter. Cook for a few minutes until the rice becomes slightly translucent.
  • STEP 3.Pour in white wine and stir until it is absorbed by the rice. Begin adding the vegetable broth, one ladle at a time, stirring constantly until each ladle is absorbed before adding the next.
  • STEP 4.Continue adding broth and stirring until the rice is cooked al dente, about 20 minutes. The risotto should be creamy and slightly firm to the bite.
  • STEP 5.Meanwhile, heat olive oil in a separate pan and fry the sage leaves until crispy. Remove from the pan and set aside.
  • STEP 6.In the same pan, fry the prosciutto until crispy. Remove from the pan and set aside.
  • STEP 7.Once the risotto is cooked, stir in grated Parmesan cheese and diced pear. Cook for an additional 2-3 minutes until the pear is heated through.
  • STEP 8.Serve the pear risotto in bowls, topped with crispy prosciutto and fried sage leaves. Enjoy!

Cooking Tips

  • Use ripe but firm pears for this recipe to ensure they hold their shape during cooking.
  • Stir the risotto constantly while adding the broth to prevent it from sticking to the pan.
  • For extra flavor, you can add a splash of pear liqueur or brandy to the risotto along with the white wine.

Storage and Serving

  • Leftover pear risotto can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, add a splash of vegetable broth or water to the risotto and heat it in a saucepan over medium-low heat, stirring occasionally.
  • Serve the pear risotto as a main course with a side salad, or as a side dish alongside roasted chicken or grilled fish.
Nutrition
value
538
calories per serving
13 g Fat54 g Protein42 g Carbs2 g FiberOther

Current Totals

  • Fat
    13g
  • Protein
    54g
  • Carbs
    42g
  • Fiber
    2g

MacroNutrients

  • Carbs
    42g
  • Protein
    54g
  • Fiber
    2g

Fats

  • Fat
    13g

Vitamins & Minerals

  • Calcium
    52mg
  • Iron
    3mg
  • Vitamin A
    26mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    12mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    17mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    1mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    81mg
  • Manganese
    < 1mg
  • Phosphorus
    378mg
  • Selenium
    43mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp