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555 calories per serving; 12 g total fat; 3.8 g saturated fat; 195 mg sodium
Ingredients:1 tablespoon extra virgin olive oil
1 large firm green pear, peeled and diced
juice and zest of 1/2 lemon
freshly ground pepper
1 onion, chopped
11/2 cups arborio rice
1 cup dry white wine
4 cups hot chicken stock
2–3 leaves fresh basil
2 tablespoons shaved parmesan cheese
Pepper Beef:1 (13-ounce) lean beef fillet
1 tablespoon freshly ground pepper
Directions:Heat half the oil in a large heavy-bottomed saucepan. Add the pear and cook for 1–2 minutes or until it starts to soften. Remove from pan, toss in some of the lemon juice, season with pepper, and set aside. Heat the remaining oil and sauté the onion for 1–2 minutes or until translucent. Add rice and cook 1–2 minutes. Pour in wine and cook, stirring until all liquid is absorbed. Add the chicken stock gradually, a ladle or so at a time, and cook, stirring occasionally. After 15 minutes add the pear, then continue adding the stock until rice is cooked, about 5–6 more minutes. Add the remaining lemon juice, zest, and basil. Remove from heat, cover, and allow to sit for 2–3 minutes.
While the rice is cooking, brush the beef with oil, coat with the pepper, and pan-sear on high heat until cooked medium rare or to taste. Remove from pan, cover with foil, and allow to sit for 5–10 minutes before slicing thinly.
To serve, toss the parmesan through the risotto and top with the warm beef.
Reprinted with permission from Fresh & Healthy: 100 Fabulous Heart Healthy Recipes by Sally James. Photography by Alan Benson. Copyright © 2001. Ten Speed Press, www.tenspeed.com
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