Apple Risotto
Ingredients
- 4 -5 cups chicken broth ⓘ
- 4 tablespoons unsalted butter ⓘ
- 2 tablespoons of minced onions
- 1 cup of uncooked italian arborio white rice ⓘ
- 2 cups apples, peeled & diced (1/4-inch size) ⓘ
- 1/3 cup dry white wine ⓘ
- 2 tablespoons of freshly grated parmigiano-reggiano cheese, plus more as garnish ⓘ
- salt ⓘ
- nutmeg, to taste ⓘ
Instructions
- Heat the chicken broth in a small saucepan until boiling. Adjust the heat to a steady simmer.
- Melt 2 tablespoons of the butter in a heavy, large saucepan over low heat. Add onion and saute for 3 minutes.
- Add the rice and 1 cup of the apples; saute, stirring for 3 minutes.
- Stir in the wine and boil, stirring, until wine is reduced by half.
- Add enough hot broth (about 1/2 cup) to just cover the rice. Simmer and cook, stirring constantly, until almost all of the broth has been absorbed, about 3-4 minutes.
- Continue adding hot broth in 1/2 cup incriments, stirring constantly, until all broth is absorbed and rice is pulling away from the pan. During last 5 minutes, add remaining 1 cup of diced apples.
- Cook until creamy and center is done. Remove from heat.
- Stir in last 2 tablespoons of butter with the parmesian cheese, stir well. Serve immediately with additional cheese.
Nutrition & Diet Analysis (per serving)
473
kcal
24% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).