approx. 45 min. / 4 persons as side dish
350 gr Risotto rice
350 ml red wine
350 ml water
200 ml pear nectar
1 small onion
2 bouillon cubes
50 gr Parmesan
butter or olive oil
Fry the grated onions in butter or oil, add the rice, the wine, water, nectar, bouillon cubes, parsley and pepper.
Cook it on low flame for approx. 30-40 minutes, stir it in-between. If necessary add some more liquid.
As soon as the rice is done, add the parmesan, – close the pot and leave it for at least 10 minutes.
Goes very well with meat or fish.