Ingredients for Apple Risotto
- 6 cups Chicken Broth
- 4 tablespoons Unsalted Butter
- 1 medium yellow Onion
- 1 ½ cups Arborio Rice
- 2 cups diced Apples
- ½ cup Dry White Wine
- ½ cup grated Parmigiano Reggiano Cheese, plus extra for garnish
- Salt (to taste)
- Nutmeg (to taste)
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How to Make Apple Risotto
- Heat the 6 cups of chicken broth in a small saucepan until boiling. Reduce heat to maintain a gentle simmer.
- Melt 2 tablespoons of butter in a heavy-bottomed, large saucepan over medium-low heat.
- Add the 1 medium chopped yellow onion and sauté for 3 minutes, until softened.
- Add the 1 ½ cups Arborio rice and 1 cup of the diced apples. Sauté, stirring frequently, for 3 minutes until the rice is lightly toasted.
- Stir in the ½ cup of dry white wine and cook, stirring constantly, until the wine is almost completely absorbed (about 2 minutes).
- Add 1 cup of the hot simmering broth to the rice, stirring constantly until absorbed. Continue adding the broth ½ cup at a time, stirring constantly, until each addition is absorbed before adding more. This process should take about 20-25 minutes.
- During the last 5 minutes of cooking, stir in the remaining 1 cup of diced apples.
- Once all the broth is absorbed and the rice is creamy, remove from heat.
- Stir in the remaining 2 tablespoons of butter and ½ cup of Parmesan cheese. Stir until well combined and creamy.
- Serve immediately, garnished with extra Parmesan cheese. Enjoy with steamed asparagus and a crisp white wine!
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
30g
Fat
40g
Carbs
16g
