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Apple Risotto

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Don't be scared off by the fact there's apple in it! This risotto is DELISH!

Don't be scared off by the fact there's apple in it! This risotto is DELISH!

Ingredients

Serves: 3-4

Metric Cups
  • 2 shallots
  • 2 yellow peppers
  • 3 green apples
  • 1 litre vegetable stock
  • 300 grams risotto rice
  • 1 stick butter
  • 100 grams Parmesan cheese
  • olive oil
  • salt to taste
  • pepper to taste
  • 2 shallots
  • 2 yellow bell peppers
  • 3 green apples
  • 1⅘ pints vegetable broth
  • 10⅗ ounces risotto rice
  • 1 stick butter
  • 3½ ounces Parmesan cheese
  • olive oil
  • salt to taste
  • pepper to taste

Method

Apple Risotto is a community recipe submitted by Community and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Peel and chop the shallots.
  • Wash the peppers, remove the seeds and chop them up.
  • Peel and core the apples and chop them up.
  • Heat the stock in a pan.
  • Heat a good glug of olive oil in a large pan and soften the shallots.
  • Add the chopped peppers and fry them with the shallots for a minute.
  • Add the chopped apples and fry them along for a minute.
  • Add the rice and give the mixture a good stir till the rice looks "glassy".
  • Now add a ladle of stock and keep adding ladles and stirring every now and then until the rice is cooked (make sure it's still al dente though!).You may not need all the stock.
  • In the meantime grate the Parmesan.
  • After 20-30 minutes the rice will be done. Now season with salt and pepper and stir in the butter and half of the Parmesan.
  • Let the risotto stand with the lid on for 1 minute and serve!
  • Peel and chop the shallots.
  • Wash the peppers, remove the seeds and chop them up.
  • Peel and core the apples and chop them up.
  • Heat the stock in a pan.
  • Heat a good glug of olive oil in a large pan and soften the shallots.
  • Add the chopped peppers and fry them with the shallots for a minute.
  • Add the chopped apples and fry them along for a minute.
  • Add the rice and give the mixture a good stir till the rice looks "glassy".
  • Now add a ladle of stock and keep adding ladles and stirring every now and then until the rice is cooked (make sure it's still al dente though!).You may not need all the stock.
  • In the meantime grate the Parmesan.
  • After 20-30 minutes the rice will be done. Now season with salt and pepper and stir in the butter and half of the Parmesan.
  • Let the risotto stand with the lid on for 1 minute and serve!
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