Fall Apple Risotto

This Fall apple risotto is a simplified version of my original sweet apple risotto that required 25 minutes of continuous stirring. I love serving this hearty version with roasted chicken and a steamed vegetable. On this particular night, I made roasted chicken thighs with mushroom jus and steamed brussels sprouts, and enjoyed it all with some Pinot Grigio.

For other risotto recipe options please try my Spring version here, and my Summer version here.

Prep Time 10 minutes

Cook Time 50 minutes

Serves 6-8

Ingredients

2 tbsp olive oil

1/2 c chopped onion

1/2 tsp each minced garlic and dried thyme

4 c chicken stock, divided

1 c apple cider

1 1/2 c arborio rice

2 tbsp grated parmesan cheese

1/2 c dry white wine

1 tbsp apple cider vinegar

2 tbsp unsalted butter

1 tsp kosher salt

1/2 tsp ground black pepper

zest of a lemon

3/4 c finely chopped Granny Smith apple

Preparation

Preheat the oven to 350 F. In a dutch oven heat olive oil over medium heat, then add your chopped onion. Cook and stir until softened and translucent, about 5 minutes. Add garlic and thyme and cook until fragrant, 2 minutes. Add 3 cups of chicken stock, apple cider, arborio rice, then give everything a thorough stir. Place the lid on the pot, put it in the oven, then bake for 45 minutes.

In the meantime get the remainder of your ingredients ready: measure out the parmesan, zest the lemon, and to the 1 cup of remaining stock add your wine, vinegar, butter, salt, pepper, and chopped apple. When the risotto comes out you simply add all of these ingredients, stir well, put the lid back on for about 5-10 minutes, and you’re done.

Enjoy your baked Fall apple risotto with roasted chicken, or perhaps some baked pork chops.

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