Roasted Apple Risotto
whitney bruce
ingredients
- 2 cups chicken broth
- 2 cups apple juice
- 1 apple, peeled and diced
- 1 tbsp canola oil
- 1/2 onion, diced
- 1 cup arborio rice
- 1/4 cup white wine
- 2 tbsp freshly grated parmesan cheese
- 2 tsp butter
- 2 tbsp chopped chives
directions
- 1
Bring apple juice and broth to a simmer and keep warm.
- 2
Add diced apple to skillet coated with cooking spray. Cook, stirring frequently, until golden brown. Transfer to bowl.
- 3
Heat canola oil over medium heat in same skillet. Add diced onion and cook, covered until tender, about 8 minutes. Add rice and stir until shiny. Add wine and cook, stirring until wine is absorbed. Add enough broth mixture to cover -- stir until absorbed. Continue adding liquid in 1/2 cup increments.
- 4
When rice is tender to bite, stir in apple and remaining ingredients and cook until heated through.
Source: Virginia Jordan
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