Mulled Apple Cider Risotto

1. 1

   Preheat oven to 425F.

2. 2

   Warm the apple cider in a pot until simmering, and add salt, nutmeg, allspice, cayenne, cinnamon, and honey.

3. 3

   In a medium sized Dutch oven or oven proof pan with a lid, heat one tablespoon of butter. Add rice and toast rice for about 3 minutes, stirring constantly.

4. 4

   Pour warmed apple cider mixture into the rice, and stir until it comes to a boil.

5. 5

   Cover and bake for 25 minutes.

6. 6

   While the rice is baking, warm 3 cups of water and zest half of an orange.

7. 7

   When rice is done baking, pour in the water 1 cup at a time until it is incorporated.

8. 8

   Stir in orange zest and remaining tablespoon of butter.

9. 9

   Serve immediately with chopped pecans.

* Per serving · 4 servings · Values may vary.

No additional tips available.