Spiced Pear Risotto

• 6 cups chicken broth
• 1/2 cup finely chopped sweet onion
• 1/2 cup finely chopped sweet red pepper
• 1 garlic clove, minced
• 3 tablespoons butter
• 3 cups uncooked arborio rice
• 1/2 teaspoon Chinese five-spice powder
• Dash cayenne pepper
• 1/4 cup apple cider or juice
• 1 large pear, peeled and chopped
• 1/2 cup grated Parmesan cheese, divided
• 1/2 teaspoon coarsely ground pepper
• Chopped chives, optional

1. 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.
2. 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 of the liquid is absorbed.
3. 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.)
4. 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.

chicken broth, sweet onion, sweet red pepper, garlic, butter, arborio rice, cayenne pepper, apple cider, pear, parmesan cheese, ground pepper, chives

Taken from www.tasteofhome.com/recipes/spiced-pear-risotto/ (may not work)