APPLE JUICE RISOTTO RECIPES

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APPLE RISOTTO RECIPE - FOOD.COM



Apple Risotto Recipe - Food.com image

A surprising main dish with the sharp taste of apples and cheese. The first time that I was served this by my dear friend, Claire, I couldn't get enough. I begged for the recipe, made it the next evening, and feel NO guilt over eating it all! Served with steamed asparagus and a nice crisp white wine, it is the perfect meal for friends and family.

Total Time 2 hours

Prep Time 1 hours

Cook Time 1 hours

Yield 4 , 4 serving(s)

Number Of Ingredients 9

4 -5 cups chicken broth
4 tablespoons unsalted butter
2 tablespoons of minced onions
1 cup of uncooked italian arborio white rice
2 cups apples, peeled & diced (1/4-inch size)
1/3 cup dry white wine
2 tablespoons of freshly grated parmigiano-reggiano cheese, plus more as garnish
salt
nutmeg, to taste

Steps:

  • Heat the chicken broth in a small saucepan until boiling. Adjust the heat to a steady simmer.
  • Melt 2 tablespoons of the butter in a heavy, large saucepan over low heat. Add onion and saute for 3 minutes.
  • Add the rice and 1 cup of the apples; saute, stirring for 3 minutes.
  • Stir in the wine and boil, stirring, until wine is reduced by half.
  • Add enough hot broth (about 1/2 cup) to just cover the rice. Simmer and cook, stirring constantly, until almost all of the broth has been absorbed, about 3-4 minutes.
  • Continue adding hot broth in 1/2 cup incriments, stirring constantly, until all broth is absorbed and rice is pulling away from the pan. During last 5 minutes, add remaining 1 cup of diced apples.
  • Cook until creamy and center is done. Remove from heat.
  • Stir in last 2 tablespoons of butter with the parmesian cheese, stir well. Serve immediately with additional cheese.

Nutrition Facts : Calories 372.9, FatContent 14, SaturatedFatContent 8.2, CholesterolContent 32.3, SodiumContent 795.6, CarbohydrateContent 48.4, FiberContent 2.9, SugarContent 7.6, ProteinContent 9.4

BACON APPLE RISOTTO RECIPE: HOW TO MAKE IT



Bacon Apple Risotto Recipe: How to Make It image

The beauty of this dish is it can be eaten for breakfast, lunch or dinner. A bit of savory, a touch of sweet and the perfect creaminess of the risotto make it a game-changer. Feel free to replace the consomme with chicken or vegetable broth if desired. You can also use white wine instead of red. —Evan Young, Studio City, CA

Provided by Taste of Home

Categories     Breakfast    Brunch    Side Dishes

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 8 servings.

Number Of Ingredients 12

3 medium Fuji apples, peeled and cut into 1/2-inch dice
3 tablespoons lemon juice, divided
2-1/2 cups unsweetened apple juice
2 cups condensed beef consomme, undiluted
2 tablespoons butter
2 large yellow onions, cut into 1/2-inch dice
2 cups uncooked arborio rice
3/4 cup dry red wine
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper
8 bacon strips, cooked and roughly chopped
Optional: Grated Parmesan cheese and soft-boiled eggs

Steps:

  • Toss apples in 1 tablespoon lemon juice; set aside. In a large saucepan, heat apple juice and consomme over medium-low heat. , In a Dutch oven, melt butter over medium heat. Add onions; saute until softened and translucent, about 10 minutes. Stir in rice. Cook, stirring occasionally, until rice and onions begin to brown, 4-6 minutes., Add wine; cook, stirring, until liquid is almost evaporated, 1-2 minutes. Stir in hot apple juice mixture. Bring to a boil. Reduce heat; simmer, stirring occasionally, until liquid is absorbed, about 20 minutes. Stir in apples, salt, pepper and remaining lemon juice; cook until apples are crisp-tender, about 5 minutes., Sprinkle with bacon. If desired, sprinkle with Parmesan cheese and top with egg.

Nutrition Facts : Calories 365 calories, FatContent 7g fat (3g saturated fat), CholesterolContent 19mg cholesterol, SodiumContent 775mg sodium, CarbohydrateContent 61g carbohydrate (16g sugars, FiberContent 3g fiber), ProteinContent 10g protein.

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