Apple Risotto

By aiati

Ingredients

• 2 tablespoons avocado oil
• 1 small onion, peeled and chopped
• 1/2 pound golden apples, peeled, cored, cut into shavings and sprinkled with lemon juice
• 1 lemon, juiced
• 1 3/4 cups short grained rice such as Arborio or Carnaroli
• 1/2 cup peeled almonds, chopped
• 1/2 cup dry white wine, warmed
• 1 quart simmering vegetable broth
• 4 tablespoons freshly grated Parmigiano
• 1/3 - 1/2 cup coconut milk
• Salt and pepper to taste

Details

Servings 1
Adapted from italianfood.about.com

Preparation

Step 1

Heat one tablespoon of avocado oil in a pot, and add the onion. Cook, stirring, until the onion becomes translucent, and then add the shaved apples and sprinkle the lemon juice over them.

While you are doing this, heat another tablespoon of avocado oil in a second pot (large enough to cook the risotto in) and add the rice, and cook, stirring, until the grains become translucent. Add the heated wine (I simply microwave it), stir until it has evaporated. Add the apple mixture, together with a first ladle of broth. Check seasoning and continue to cook until the rice reaches the firm-but-chewy al dente stage, stirring gently and adding broth as the rice absorbs it. At this point turn off the heat, stir in the coconut milk and cover the pot for two minutes.

Divvy the apple risotto into 4 bowls, dust them with the grated cheese, give them a grating of pepper, and serve at once.