APPLE CIDER RISOTTO WITH CARROT CONFETTI

Found in cooking magazine while waiting to ring out for groceries. Also located on internet through Farmer's Almanac.

Photo by Christina H.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    cups carrot pieces in a variety of colors

  • (e.g. orange, yellow, purple) plus some rounds, or coins for garnish

  • 1 1/2

    tsp olive oil

  • 1

    mediume apple, pared, cored and cut into 1/2 inch pieces

  • 1

    cup apple cider

  • 1/2

    cup dry white wine

  • 5

    cups vegetable stock

  • 1 1/2

    tblsp butter

  • 1/2

    cup minced shallots

  • 2

    cups Arborio rice

  • 2

    tbslp minced fresh sage leaves, plus whole leaves for garnish

  • 3/4

    cup shredded Asiago cheese

  • Salt and freshly ground black pepper, to taste

Directions

Preheat the oven to 350. Spread the carrot pieces and coins on a baking sheet in a single layer, drizzle with the olive oil, and toss to coat. Roast for 10-15 minutes, or until lightly browned but not crisp. Set aside, reserving the coins in a separate bowl. Put the apple pieces in a bowl. In a pan, bring the apple cider to just a boil, then pour it over the apple pieces and set aside for 3 minutes. Strain the apple pieces, reserve the cider, and add the apple pieces to the carrots. Add the wine to the reserved cider. In a large pan, bring the stock to a boil, then reduce the heat to low. Melt the butter in a soup pot over medium heat. Add the shallots and cook until translucent. Add the rice and stir to coat each grain with butter. Add the cider-wine mixture and cook, stirring frequently, until all of the liquid is absorbed. Add the warm stock, 1 cup at a time, stirring constantly, until the rice absorbs most of the liquid before adding more. Allow 25-30 minutes. Add the sage, carrot and apple pieces, cheese and salt and pepper. Stir until the cheese melts. Transfer to a serving bowl and garnish with carrot coins and sage leaves.

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