Apple Risotto

1. 1

   Heat the chicken broth in a small saucepan until boiling. Adjust the heat to a steady simmer.

2. 2

   Melt 2 tablespoons of the butter in a heavy, large saucepan over low heat. Add onion and saute for 3 minutes.

3. 3

   Add the rice and 1 cup of the apples; saute, stirring for 3 minutes.

4. 4

   Stir in the wine and boil, stirring, until wine is reduced by half.

5. 5

   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.

6. 6

   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.

7. 7

   Cook until creamy and center is done. Remove from heat.

8. 8

   Stir in last 2 tablespoons of butter with the parmesian cheese, stir well. Serve immediately with additional cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.