Sweet Apple Risotto
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings (about 1⅓ cups each)
  • 4 cups low-sodium vegetable broth, divided
  • 1 cup apple cider
  • ¼ cup olive oil
  • ½ cup chopped onion
  • 1 clove garlic, minced
  • pinch crushed red pepper
  • 2 cups dry arborio rice
  • ½ tsp salt
  • ¼ cup dry white wine
  • ¾ cup finely chopped Granny Smith apple
  • 2 Tbsp fresh thyme leaves
  • 2 Tbsp butter
  • 2 Tbsp finely shredded Parmesan cheese
  • 1 Tbsp apple cider vinegar
  • 1 lemon, zested
  • Black pepper, to taste
  1. In a small saucepan, bring 3 cups broth and cider to a gentle simmer over medium-low heat. Cover and keep warm.
  2. In a large, deep skillet, heat oil over medium heat. Add onion; cook and stir until softened, about 4-5 minutes. Add garlic and crushed red pepper; cook until tender and fragrant, about 1 minute. Add rice and salt; increase heat to medium-high heat. Cook, stirring, for 2 minutes. Add wine and stir, allowing to cook until wine is absorbed.
  3. Add 2 cups of the warm broth mixture. Reduce heat to medium-low and stir often until liquid is absorbed. Continue adding additional broth mixture, ½ cup at a time, stirring often until liquid is absorbed. Cook until rice is al dente and mixture is creamy (about 25 minutes total).
  4. Stir in apple, thyme, butter, Parmesan, vinegar, and lemon zest. Add some of the extra stock, if needed, to loosen. Season to taste with black pepper; serve immediately.
Recipe from Midwest Living
Nutrition Information
Serving size: 1⅓ cups Calories: 397 Fat: 13.8 Carbohydrates: 59.5 Sugar: 9.5 Sodium: 596 Fiber: 1.8 Protein: 7.2 Cholesterol: 12
Recipe by Prevention RD at https://preventionrd.com/2019/01/sweet-apple-risotto/