Apple Risotto

Apple Risotto

4-5 cups vegetable broth
½ stick butter
2 T. minced onion
1 cup Arborio rice
2 cups diced, peeled Golden Delicious apples
1/3 cup dry white wine
2 T. grated Parmesan cheese
1/4 t. salt
freshly ground nutmeg

In a medium saucepan, bring broth to a boil. Reduce heat to simmering and cover pan.

In a separate pan, melt half of the butter and saute the onion for 3-5 minutes. Add the rice and the apples. Saute for 3-5 minutes. Add the wine. Stir mixture until the wine evaporates.

Stirring constantly, add hot broth in small batches. Cover the rice with the broth and stir until broth is absorbed before adding more rice. Risotto is done when most, if not all, of the broth has been incorporated into the mixture. The rice will be tender and creamy. When rice is nearly done, stir in the cheese and the salt. Add a dash of nutmeg.

Serve with extra grated cheese for garnishing.