- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: For 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 597.63 (Kcal)
- Carbohydrates 79.86 (g) of which sugars 12.91 (g)
- Proteins 22.85 (g)
- Fat 20.03 (g) of which saturated 7.74 (g)of which unsaturated 5.65 (g)
- Fibers 4.13 (g)
- Sodium 2,161.33 (mg)
Indicative values for a portion of 400 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Storage
It can be stored for one day in the fridge and reheated before consuming.
If you don’t just want to reheat it for eating, you can put it in a baking dish, enrich it with cheeses of your choice (taleggio, stelvio, etc.) and put it back in the oven, grill function, at 392°F (200°C) for 10 minutes, just enough time to melt the cheeses.
Tips
You can deglaze the risotto with 1/4 cup (about 1.7 oz) of dry white wine (to stay in theme, I recommend a gewurztraminer).
You can flavor by adding to your liking: rosemary, parsley, grated lemon zest, chives, etc.
To make it even tastier, you can replace the parmesan with taleggio or stelvio.
You can use any type of apple.
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