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photo Pear Risotto with Prosciutto Fried Sage Leaves Recipe | Say Mmm

Pear Risotto with Prosciutto Fried Sage Leaves

Sweet ripe pear matched with the delicate saltiness of prosciutto defines this creamy risotto that goes well with any roast meat or poultry. Pungent,
4 Servings - 1 hr - eatingwell.com
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Servings:4  | Calories:425 | Total Fat:16g  | Chol:11mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 16g
25 %
Sat Fat 5g
25 %
Total Carb 59g
20 %
Fiber 5g
20 %
Sugars 9g
---
Cholesterol 11mg
4 %
Sodium 198mg
8 %
Protein 13g
25 %
Calories:
39% Rice
36% Others combined
12% Reduced-sodium chicken broth
11% Ripe pears
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

Ingredients

Olive oil, or canola oil
2 thin slices prosciutto, (1 ounce), 1 thinly sliced crosswise and 1 finely chopped, divided
4 fresh sage leaves, plus 1 teaspoon minced fresh sage, divided
6 cups reduced-sodium chicken broth
1 tablespoon extra-virgin olive oil
2 tablespoons minced shallot
1 cup arborio, carnaroli or other medium-grain Italian rice
2 cups finely diced peeled ripe Bosc pears, (about 2 pears), divided
1/3 cup dry white wine
2 tablespoons grated Parmigiano-Reggiano, plus more for serving if desired
1 tablespoon butter
Freshly ground pepper, to taste

 Directions : View recipe directions on eatingwell.com
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