Apple Risotto, a risotto with a unique taste that leans towards the sweet side due to the presence of apples. Easy to make yet visually striking, it’s ideal to serve for holiday lunches or dinners or simply when you crave something a bit different than usual.

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Difficulty: Easy
Cost: Economical
Preparation time: 10 Minutes
Portions: 4People
Cooking methods: Stove
Cuisine: Italian
Seasonality: Fall, Winter, and Spring

Ingredients

11 oz Arborio rice
Golden apples (2)
1.8 oz yellow onion
2 tbsp olive oil
1 tbsp water
4.2 cups vegetable broth
to taste salt
to taste mixed peppercorns
1.1 oz butter

Tools

1 Pan
1 Cutting Board
1 Knife
1 Spatula

Preparation Apple Risotto

Peel and finely chop the onion, then place it in a large pan and add a pinch of salt, 2 tablespoons of olive oil, and 1 tablespoon of water.
Sauté over medium/low heat until the onion is almost translucent.
Add the rice and toast for about 1 minute, then add 2 cups of hot vegetable broth. Stir and cook over medium/low heat.
When the broth has almost completely evaporated, add it little by little until the risotto is almost cooked.
Meanwhile, wash the apples well, remove the core but not the skin, and cut them into cubes no more than an inch in size.
When the rice is almost cooked, remove from the heat, add the apple cubes and butter, and stir until the butter melts.
If you find the rice is drying out too much, add 1 or 2 tablespoons of broth.
Then add a generous grind of fresh pepper and adjust the salt.
And voilà… the apple risotto is ready to be served.