Crimson Asiago-Pear Risotto

• 1 cup pear nectar
• 1/2 teaspoon cinnamon
• 42 ounces fat-free chicken broth
• 2 tablespoons olive oil, divided
• 1/4 cup chopped shallots
• 2 teaspoons fresh thyme, chopped
• 4 garlic cloves, minced
• 1 1/2 cups Aborio rice
• 1/2 cup dry Italian red wine
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon butter
• 2 Bosc pears, peeled, cored and julienned
• 1 cup Asiago cheese, grated
• 1/2 cup almonds, toasted and chopped
• 2 tablespoons flat leaf Italian parsley, chopped

1. In a medium saucepan, bring pear nectar, cinnamon and chicken broth to a simmer, being careful not to boil. Keep warm.
2. In a large saucepan, heat 1 tablespoon of olive oil over medium-high heat. Add shallots, thyme and garlic and saute for two minutes. Add rice and cook for an additional 3 minutes, stirring constantly. Stir in wine and cook until it is absorbed, about 2 minutes, continuing to stir constantly. Add broth mixture 3/4s of a cup at a time, stirring until each portion is absorbed before adding the next portion. This process will take about 30 minutes. Stir in salt and pepper.
3. In a large skillet on high heat, add the remaining tablespoon of olive oil and butter. Add the pears and saute for four minutes.
4. Serve pears over risotto, and sprinkle with cheese, almonds and parsley.

pear nectar, cinnamon, chicken broth, olive oil, shallots, fresh thyme, garlic, rice, italian red wine, salt, pepper, butter, asiago cheese, almonds, flat leaf italian parsley

Taken from www.epicurious.com/recipes/member/views/crimson-asiago-pear-risotto-1200280 (may not work)