Apple Risotto

READY IN: 2hrs
SERVES: 4
YIELD: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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