Apple Risotto Recipe

Ingredients for Apple Risotto

• 6 cups chicken broth
• Unsalted Butter
• Onions
• White Rice
• 2 medium apples (such as Granny Smith or Honeycrisp), peeled, cored, and diced
• Dry White Wine
• Parmigiano Reggiano Cheese
• Salt
• Nutmeg

How to Make Apple Risotto

1. Heat the 6 cups of chicken broth in a small saucepan until boiling. Reduce heat to maintain a gentle simmer.
2. Melt 2 tablespoons of butter in a heavy-bottomed, large saucepan over medium-low heat.
3. Add the 1 medium chopped yellow onion and sauté for 3 minutes, until softened.
4. 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.
5. Stir in the ½ cup of dry white wine and cook, stirring constantly, until the wine is almost completely absorbed (about 2 minutes).
6. 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.
7. During the last 5 minutes of cooking, stir in the remaining 1 cup of diced apples.
8. Once all the broth is absorbed and the rice is creamy, remove from heat.
9. Stir in the remaining 2 tablespoons of butter and ½ cup of Parmesan cheese. Stir until well combined and creamy.
10. Serve immediately, garnished with extra Parmesan cheese. Enjoy with steamed asparagus and a crisp white wine!