Potato-Apple Risotto Recipe

Potato-Apple Risotto Recipe

How To Make Potato-Apple Risotto

This luscious and creamy apple risotto makes a delectable side to hearty steaks! It’s packed with tender potatoes and parmesan for a richer dish.

Preparation: 10 minutes
Cooking: 33 minutes
Total: 43 minutes



  • 2baking potatoes,(1 lb)
  • 2granny smith apples
  • 3tbspunsalted butter
  • 4garlic clove
  • 1onion
  • ¼cupdry white wine
  • cupchicken broth,low sodium
  • salt and freshly ground pepper
  • ½cupparmesan cheese,freshly grated


  1. Using a mandolin, cut the potatoes and apples into ⅛-inch slices. Stack the slices and cut them into ⅛-inch sticks, then cut the sticks into ⅛-inch cubes.

  2. In a large skillet, melt 1 tablespoon of the butter. Add the garlic and onion and cook over moderate heat, stirring, for about 4 minutes, until softened.

  3. Add the wine and simmer over moderate heat for about 4 minutes until almost evaporated. Add the potatoes, apples and chicken broth and bring to a boil over moderately high heat.

  4. Reduce the heat to moderate and simmer, stirring occasionally, for about 25 minutes, until the potatoes are tender and the liquid has reduced to ¼ cup. Remove from the heat.

  5. Season with salt and pepper and stir in the remaining 2 tablespoons of butter until melted.

  6. Stir in the Parmesan and serve right away. Enjoy!


  • Calories: 382.94kcal
  • Fat: 15.59g
  • Saturated Fat: 9.07g
  • Trans Fat: 0.35g
  • Monounsaturated Fat: 4.53g
  • Polyunsaturated Fat: 0.83g
  • Carbohydrates: 45.05g
  • Fiber: 4.96g
  • Sugar: 13.16g
  • Protein: 14.20g
  • Cholesterol: 40.04mg
  • Sodium: 1021.54mg
  • Calcium: 267.52mg
  • Potassium: 878.31mg
  • Iron: 1.94mg
  • Vitamin A: 117.54µg
  • Vitamin C: 10.53mg
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