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