Chianti-Stained Risotto With Pears And Blue Cheese

• 1 cup pear nectar
• 1/4 teaspoon ground cinnamon
• 3 (14-ounce) cans fat-free, less-sodium chicken broth
• 1 1/2 tablespoons olive oil, divided
• 1/4 cup chopped shallots
• 1 1/2 teaspoons chopped fresh thyme
• 3 garlic cloves, minced
• 1 1/2 cups Arborio rice
• 1/2 cup Chianti or other dry red wine
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon butter
• 2 firm Bosc pears, peeled, cored, and cut lengthwise into 1/4-inch-thick slices
• 1/2 cup (2 ounces) crumbled blue cheese
• 1/3 cup chopped walnuts, toasted
• 2 tablespoons chopped fresh parsley

1. Bring first 3 ingredients to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
2. Heat 1 tablespoon olive oil in a large saucepan over medium-high heat. Add shallots, thyme, and garlic; saute 2 minutes. Add rice; cook 3 minutes, stirring constantly. Stir in wine; cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Add broth mixture, 3/4 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 30 minutes total). Stir in salt and pepper.
3. Heat remaining 1 1/2 teaspoons of oil and butter in a large nonstick skillet over medium-high heat. Add pears; saute 4 minutes. Serve pears over risotto; sprinkle with cheese, nuts, and parsley.

pear nectar, ground cinnamon, chicken broth, olive oil, shallots, thyme, garlic, arborio rice, chianti, salt, freshly ground black pepper, butter, blue cheese, walnuts, parsley

Taken from www.myrecipes.com/recipe/chianti-stained-risotto-with-pears-blue-cheese (may not work)