Food
Serves: 4
Preparation time: 30 min
Cooking time: 30 min
Ingredients
2 apples (Golden or Gala)
250g risotto rice
30g butter
1 onion (finely chopped)
150 ml white wine
700 ml chicken broth
200g Gorgonzola cheese
75g chopped walnuts
1 tbsp chopped chives
Pepper
Preparation
1. Cut the apples in quarters, peel them and remove the core. Cut the quarters into small cubes.
2. Heat the broth in a saucepan.
3. Melt the butter in a thick-bottomed saucepan and sauté the onion until translucent, but before it takes on any colour.
4. Add the rice. Once the rice is translucent, pour in the white wine, stir and wait until the liquid has evaporated.
5. Add enough broth that the rice is just covered. Cook over a medium heat, without a lid, stirring occasionally.
6. When the rice has absorbed the liquid, cover again with broth. Repeat until broth has run out.
7. Remove the pan from the heat, add the diced Gorgonzola, apple cubes and nuts.
8. Stir, cover until the cheese melts and serve immediately with the chopped chives and pepper sprinkled on top.
If you're a risotto fan, you really can't go wrong with this. Try it out. Our tummies are already rumbling just thinking about it.
Brought to you by Le Crunch French Apples.
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