If you like your pears more cooked, you can add them with the onion so they’re soft in the finished product. I like mine with a little more bite, so I added them near the end to keep them al dente.
Pear and Brie Risotto, Chicken Sausage, and Roasted Asparagus
1 tbsp. butter
2/3 cup Arborio rice
½ yellow onion, finely chopped
½ cup white wine
2 cups chicken stock, warmed
1 pear, diced
¼ cup light brie cheese, finely diced
Heat a sauté pan over medium, melt butter, add onion and cook for 2-3 minutes until softened. Add rice, stir to toast for about 2 minutes. Add white wine, and let it reduce. When it’s cooked off, add ladles full of chicken stock about 1/3 cup at a time every 3-4 minutes or so. Add in the pears with the last of the chicken stock. Just before plating, fold in the chunks of cheese.