Apple risotto

Apple Pistachio Risotto

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Apple Pistachio Risotto

Savory, sweet, rich risotto with a blend of complex flavors and textures. Serve it by itself, or with lamb, chicken, or white fish (halibut, sole, etc).

Apple Pistachio Risotto
INGREDIENTS
  • 2 cups Carnaroli Rice
  • 1 tbsp Pistachio Paste
  • ½ cup finely minced Onion
  • 1 Granny Smith Apple, cored & cut into 1/2” cubes (skin on)
  • ½ cup Apple Cider
  • 4-6 cups Vegetable Stock
  • 1 tbsp Unsalted Butter
  • 1 clove Garlic, smashed & scraped into a paste
  • 1 tsp + 1 1/2 tbsp of Salt
  • 1 tsp chopped Fresh Rosemary
  • 1 tsp Fennel Pollen

DIRECTIONS

1

Preheat your oven to 400 degrees.
2

Melt the tablespoon of butter in a large frying pan. Add the onion and sweat it until softened & translucent.

3

Add the rice, 1 ½ tablespoons of salt, ½ cup of apple cider, and some black pepper.
4

When the cider has cooked down, add ½ cup of the vegetable stock and the garlic.
5

Continue to cook, stirring occasionally, and adding additional stock in ½ cup increments as needed until the rice is tender.
6

In a frying pan or baking dish, toss the apple cubes with the salt. Put the pan in the oven to roast until tender and lightly browned (but not turned to mush).
7

When the risotto has cooked, stir in the pistachio paste, the three cheeses, fresh rosemary, fennel pollen, and additional stock as necessary for a creamy risotto consistency.
8

Serve the risotto in bowls, each topped with the roasted apples, 1 tbsp of parmesan cheese and 1 tbsp of chopped pistachios.

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