Tart Apple Mushroom Risotto |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This decadent risotto blends the tart flavors of Granny Smith apples and lemon with creamy arborio rice. Perfect side for a family, or romantic main for two. Ingredients:
2-3 cups chicken stock |
1 tbsp margarine |
1 tbsp olive oil |
1/2 medium onion, finely chopped |
2 tsp garlic, minced |
1/3 cup celery, chopped |
1/2 medium granny smith apple, chopped |
1 cup mushrooms, sliced |
1 cup arborio rice |
1 lemon, juiced |
1 fl oz white wine vinegar (or wine itself) |
1/2 cup mild white cheddar, shredded |
1 tbsp parmesan cheese, grated |
salt |
thyme |
Directions:
1. In a small saucepan, bring 2-3 cups chicken stock to a boil. Maintain this low boil while cooking the entire dish.
2. In a larger pot, add 1/2 tbsp margarine and 1 tbsp olive oil. Bring to a medium heat and add chopped onion, celery, mushrooms, and apple, and minced garlic, stirring well to prevent browning.
3. Note: If using canned mushrooms, wait to add until half-way through the broth process in step 6.
4. Add arborio rice to the pot and stir until well coated and somewhat translucent, dropping the heat to medium-low.
5. Squeeze in lemon juice and add a few splashes of vinegar, continuing to stir until both are absorbed into the rice. Toss in a pinch of salt.
6. Begin adding boiling stock to the pot, one cup at a time, slowly and firmly stirring the rice mixture, working the starches from the rice. Only add additional stock once the previous ladle-full has been absorbed. (15-30 minutes)
7. Once rice has reached a texture slightly softer than al dente, and the appearance has become thick and creamy, remove pot from heat.
8. Stir in cheeses and remaining 1/2 tbsp of margarine, then cover and let rest for about 2 minutes.
9. Serve garnished with a dash of thyme, and always with a crisp salad to help cut the richness.
10. Nutrition (as a side dish for 4): 301 Cals; 3.7g Fat; 13mg Cholesterol; 567mg Sodium; 43.4g Carbs; 1.6g Dietary Fiber; 8.8g Protein; 6% Vitamin A; 15% Calcium; 11% Vitamin C; 13% Iron
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