Apple Risotto
Elevate your risotto game with this delightfully creamy and aromatic Apple Risotto recipe, a unique twist on the classic Italian dish. Combining the natural sweetness of diced apples with the earthy depth of fresh thyme and the richness of Parmesan cheese, this dish strikes a perfect balance between sweet and savory flavors. Tender arborio rice is slowly cooked to perfection with warm stock, a splash of dry white wine, and a touch of heavy cream, creating a luxurious, velvety texture. Ideal as an elegant side dish or a standout vegetarian main course, this comforting creation is finished with a sprinkle of parsley for a fresh, vibrant garnish. Perfect for fall gatherings or a cozy night in, this Apple Risotto is sure to impress your family and friends with its sophisticated flavor profile and irresistible aroma.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 1.5 cups arborio rice
- 0.5 cups dry white wine
- 4 cups chicken or vegetable stock, warmed
- 2 medium apple, peeled, cored, and finely diced
- 1 teaspoon fresh thyme leaves
- 0.75 cup Parmesan cheese, grated
- 0.25 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon freshly ground black pepper
- 2 tablespoons parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil and 1 tablespoon of butter in a large skillet or saucepan over medium heat.
Add the diced onion and sauté until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute, stirring frequently.
Stir in the arborio rice, ensuring each grain is coated with the oil and butter mixture. Toast the rice for 2-3 minutes until it becomes slightly translucent around the edges.
Pour in the dry white wine and stir continuously until the liquid is almost completely absorbed.
Lower the heat to medium-low. Begin adding the warm chicken or vegetable stock to the rice, one ladle at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding the next ladle. Continue this process for about 20 minutes or until the rice is tender and creamy, but still slightly al dente.
After the first 10 minutes of cooking the rice, stir in the diced apples and thyme leaves. Continue to add the stock as before, allowing the flavors to meld together.
Once the rice is fully cooked and creamy, remove the skillet from the heat. Stir in the remaining 1 tablespoon of butter, grated Parmesan cheese, and heavy cream. Mix well until the risotto is rich and velvety.
Season with salt and freshly ground black pepper to taste. Adjust seasoning as needed.
Serve immediately, garnished with chopped parsley if desired. Enjoy your luxurious Apple Risotto!
Nutrition Facts
Calories |
1670 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.7 g | 120% | |
| Saturated Fat | 43.2 g | 216% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 6863 mg | 298% | |
| Total Carbohydrate | 150.9 g | 55% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 39.8 g | ||
| Protein | 40.6 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 797 mg | 61% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 978 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
