It is time for one of my favourite dishes, risotto. Today’s recipe is a very special one, Creamy Chicken Risotto with Pears. ¿How does it sounds, interesting right? You can’t miss it, I think it is my favourite risotto no doubt ¡The sweetness of the pears add and incredible touch to it that leave me without words!
After eating it I run to my desk to write down the recipe, it is a perfect dish for any special occasion. You can perfectly find this risotto in a fine restaurant because it looks complex, but trust me, to make it is not difficult at all. I think I will make it again at Valentine’s dinner.
In this risotto, chicken and pears should be cut in bite size pieces so flavours combine beautifully in the mouth. The combination is fascinating and what I loved most was the slightly sweetness flavour added by the poached pears.
Risotto making is pretty simple. The only tricky thing is to still have a perfect texture when you serve it instead of a dry rice ball. The best tip I can give you to make a perfect risotto is ¡do not overcook it! Once rice grains are soft enough (al dente) and there is still a bit of stock remove risotto from the heat (that will be after 20-25’ depending on the rice used) Stir in cheese and butter is desired and serve immediately. Risotto is not a dish for next day lunch box but to be honest there is no grain left in the plate when we make risotto at home.
This Risotto with chicken and red wine poached pears looks gorgeous, has a perfect texture and taste fabulous. It makes you look like a top chef!
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Creamy Chicken Risotto with Pears. ¿How does it sounds, interesting right? It looks gorgeous, has a perfect texture & tastes fabulous.
- 3/4 cup (160g) arborrio rice (any round grain rice will work)
- 1 chicken breasts, diced to 2m cubes
- 2-3 spring onions, finely chopped
- 3 cups (750 ml aprox) vegetable or chicken stock
- 2 pears, peeled, cored and halved
- 2 cups (500ml) of red wine
- 60 g of granulated sugar
- 1 cinnamon stick
- peel of ½ lemon, cut into thin strips
Place lemon peel, red wine, sugar and cinnamon in a medium-size pot over a medium heat. Stir for a couple minutes until sugar dissolves.
Add pears, they should be mostly covered by wine. Bring to a gentle boil. Simmer pears for 40- 50 minutes, or until they are tender and are easily poked through with a fork. Remove pears and let them cool.
Continue boiling wine sauce until the liquid has been reduced by half, it will be our wine reduction for garnishing the dish.
Meanwhile heat up vegetable stock in the microwave or in a saucepan. Set aside.
Heat a large saucepan over high heat with 1 Tbsp of olive oil. When oil is shimmery, add diced chicken. Cook until browned on all sides. Add onion and saeteé for 5’.
Lower the heat to medium-low, add rice, stir well for 1’
Add one cup of the stock and bring to a gentle simmer. Cook until almost all the stock is absorbed, stirring slowly. Add a little more stock, just enough to keep the consistency liquid. Repeat stirring frequently. Half way add 1 pear diced. Continue cooking until rice has thickened and the grains are slightly al dente, turn off the heat. Stir in grated Parmesan cheese.
Divide the risotto among 2 plates. Add half pear to each one and drizzle with red wine reduction from the pears. Top with more parmesan cheese if desired and serve immediately.
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