Apple Risotto with Parmesan and Sage

Ingredients

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 cup (200g) Arborio rice 1 cup (200g) Arborio rice
• 1/2 cup (120ml) dry white wine 1/2 cup (120ml) dry white wine
• 3 cups (710ml) vegetable broth 3 cups (710ml) vegetable broth
• 2 apples, peeled, cored, and diced 2 apples, peeled, cored, and diced
• 1/2 cup (50g) grated Parmesan cheese 1/2 cup (50g) grated Parmesan cheese
• 4-5 fresh sage leaves, chopped 4-5 fresh sage leaves, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 50g, 10g
• Protein: 8g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the Arborio rice to the saucepan and stir to coat the grains with the oil. Cook for a few minutes until the rice becomes slightly translucent.
3. 3.
   Pour in the white wine and stir until it is absorbed by the rice.
4. 4.
   Gradually add the vegetable broth, one ladleful at a time, stirring constantly. Allow each ladleful of broth to be absorbed before adding the next.
5. 5.
   After adding about half of the broth, add the diced apples to the risotto and continue adding the remaining broth.
6. 6.
   Cook the risotto until the rice is tender and creamy, but still slightly al dente. This should take about 20-25 minutes.
7. 7.
   Stir in the grated Parmesan cheese and chopped sage leaves. Season with salt and pepper to taste.
8. 8.
   Remove the risotto from heat and let it rest for a few minutes before serving.

Treat your ingredients with care...

• Apples — Choose firm and slightly tart apples such as Granny Smith or Honeycrisp for a balanced flavor and texture in the risotto.

Tips & Tricks

• To enhance the flavor, toast the Arborio rice in the olive oil for a minute before adding the onion and garlic.
• Stir the risotto constantly while adding the broth to ensure a creamy consistency.
• For a touch of freshness, garnish the risotto with a sprinkle of chopped fresh sage leaves before serving.

Serving advice

Serve the Apple Risotto with Parmesan and Sage as a main course accompanied by a simple green salad. It can also be served as a side dish alongside roasted chicken or pork.

Presentation advice

Present the risotto in individual bowls, garnished with a sage leaf on top. The vibrant colors of the diced apples will add visual appeal to the dish.