APPLE CIDER RISOTTO WITH CARROT CONFETTI
By Kitchenbee
Found in cooking magazine while waiting to ring out for groceries. Also located on internet through Farmer's Almanac.
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
Details
Preparation
Step 1
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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