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Apple and Cheddar Risotto

Prep Time5 minutes
Cook Time45 minutes
Total Time50 minutes
Servings: 4

Ingredients

  • 1 tbsp. olive oil
  • 1 tbsp. butter
  • 1 apple, chopped into ½ inch cubes
  • ½ cup shallot, minced
  • 1 ½ cups arborio rice
  • ½ cup dry white wine
  • 5 cups vegetable broth
  • 1 tsp. salt
  • ¼ tsp. nutmeg
  • ½ tsp. cinnamon
  • 1½ cups shredded cheddar cheese

Instructions

  • In a small pot, bring 5 cups of vegetable stock to a simmer. Keep hot.
  • In a separate pot or dutch oven, melt olive oil and butter.
  • Chop one apple into small half inch cubes and sauté for 15 minutes or until the apple is soft.
  • Add minced shallots and sauté for 5 minutes longer.
  • Add arborio rice and sauté for an additional minute.
  • Add white wine to the pot and simmer until the wine has completely evaporated.
  • Ladle the hot broth, one ladle at a time, into the rice. Stir the rice continuously until the broth is evaporated before adding the next ladle.
  • Once all broth has been added to the risotto, add salt, nutmeg and cinnamon.
  • Stir in shredded cheddar cheese.
  • Adjust for seasoning once more and serve immediately.