SHIITAKE APPLE RISOTTO
Here's another fall-tasting recipe with apples. This is actually fairly low in fat, and vegan as written. If desired, you can add 2 tablespoons of Parmesan cheese - stir it in just before serving.
Provided by ChrisMc
Categories Short Grain Rice
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Bring the stock to a simmer in a large pan.
- In a seperate pan, saute the onion in the oil until translucent (~4minutes).
- Add the garlic and mushrooms and cook another 5 minutes or until mushrooms are soft.
- Add the apple and stir briefly; then add the rice and cook for 1-2 minutes.
- Raise the heat to medium high and add 1 cup of stock.
- Stir the rice constantly, keeping at a simmer.
- As the liquid is absorbed, continue to add small amounts of stock.
- Continue this until all of the stock has been absorbed (usually 20-25 minutes) Remove from heat and stir in the thyme.
- Season with salt and pepper and serve immediately.
Nutrition Facts : Calories 566, Fat 11.5, SaturatedFat 1.6, Sodium 16.1, Carbohydrate 106.9, Fiber 9.4, Sugar 14.6, Protein 10.3
APPLE-CRANBERRY BREAKFAST RISOTTO
Steps:
- Heat butter in a 4-quart slow cooker on high heat until melted. Add rice; stir to coat. Add apples, brown sugar, salt and spices. Stir in milk and apple juice., Cook, covered, on low until rice is tender, 3-4 hours, stirring halfway. Stir in cranberries during the last 15 minutes of cooking.
Nutrition Facts : Calories 298 calories, Fat 7g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 124mg sodium, Carbohydrate 57g carbohydrate (30g sugars, Fiber 2g fiber), Protein 5g protein.
APPLE RISOTTO
A surprising main dish with the sharp taste of apples and cheese. The first time that I was served this by my dear friend, Claire, I couldn't get enough. I begged for the recipe, made it the next evening, and feel NO guilt over eating it all! Served with steamed asparagus and a nice crisp white wine, it is the perfect meal for friends and family.
Provided by The_Swedish_Chef
Categories Long Grain Rice
Time 2h
Yield 4 , 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the chicken broth in a small saucepan until boiling. Adjust the heat to a steady simmer.
- Melt 2 tablespoons of the butter in a heavy, large saucepan over low heat. Add onion and saute for 3 minutes.
- Add the rice and 1 cup of the apples; saute, stirring for 3 minutes.
- Stir in the wine and boil, stirring, until wine is reduced by half.
- Add enough hot broth (about 1/2 cup) to just cover the rice. Simmer and cook, stirring constantly, until almost all of the broth has been absorbed, about 3-4 minutes.
- Continue adding hot broth in 1/2 cup incriments, stirring constantly, until all broth is absorbed and rice is pulling away from the pan. During last 5 minutes, add remaining 1 cup of diced apples.
- Cook until creamy and center is done. Remove from heat.
- Stir in last 2 tablespoons of butter with the parmesian cheese, stir well. Serve immediately with additional cheese.
Nutrition Facts : Calories 372.9, Fat 14, SaturatedFat 8.2, Cholesterol 32.3, Sodium 795.6, Carbohydrate 48.4, Fiber 2.9, Sugar 7.6, Protein 9.4
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