Ingredients
6 cups chicken broth1/2 cup finely chopped sweet onion1/2 cup finely chopped sweet red pepper1 garlic clove, minced3 tablespoons butter3 cups uncooked arborio rice1/2 teaspoon Chinese five-spice powderDash cayenne pepper1/4 cup apple cider or juice1 large pear, peeled and chopped1/2 cup grated Parmesan cheese, divided1/2 teaspoon coarsely ground pepperChopped chives, optional
Preparation
In a large saucepan, heat broth and keep warm. In a Dutch oven, saute the onion, red pepper and garlic in butter until tender, about 3 minutes.
Add the rice, five-spice powder and cayenne; cook and stir for 2-3 minutes. Reduce heat to medium; add cider. Cook and stir until all the liquid is absorbed.
Add warm broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender. (Cooking time is about 25 minutes.)
Add the pear, 1/4 cup cheese and pepper; cook and stir until heated through. Sprinkle with remaining cheese. If desired, top with chopped chives.
