Apple Risotto with Toasted Pecans.
I know I told you last week that I was obsessed with soup, but I’ve moved on. I’m fickle. I’m dramatic.
This week, I’m wrapped up in risotto.
And this risotto is so delicious, that I wish that was a literal statement.
Let’s talk about texture. There is a ton of texture in this risotto. Texture is imperative for my sanity. And my taste buds. Creamy, crunchy, chewy.
While it is brand new, this is by far one of my favorite combinations. I know… I say that all the time. I just can’t help myself! Trust me. Yep, I say that all the time too. But it’s true. Juicy apples, sweet onions, dry white wine, parmesan cheese… I could go on and on. It’s like all of my favorite things meshed together into one perfect dish. Except I have lots of favorite things.
It kind of looks like oatmeal, doesn’t it? But it is so much better.
And it has cheese. Really, could there be anything more to love?
It is still a savory dish, but the apples pack a sweet punch. I love the apple and cheese combination so it doesn’t get much better for me.
I also think you could successfully add some chicken or even shrimp and get away with a fabulous meal, especially if you have one of those husbands like I do.
I left it as a side dish and had some with my mouth watering roasted chicken.
Apple Risotto with Toasted Pecans
adapted from Sur La Table Things Cooks Love (Risotto with Apples and Hazelnuts)
serves 2-4
1 green apple, cored and chopped
1/2 sweet onion, chopped
2 tablespoons butter
3/4 cup arborio rice
1 1/2 cups white wine
2-3 cups chicken or vegetable stock (or more if needed)
1/3 cup parmesan cheese
1/2 cup pecans, chopped
salt and pepper to taste
chopped parsley to garnish
Heat a saucepan over medium heat and add 1 tablespoon of butter. Add apples and onions with a pinch of salt, and saute until soft, about 8 minutes, stirring occasionally. Once soft, add the other tablespoon of butter, push the apples and onions to the side, and add rice. Toast rice for about 1 minute, then add wine. Simmer over medium-low heat until rice absorbs wine, then add chicken stock about 1 cup at a time, following the same rule. Stir constantly, making sure nothing is sticking to the bottom. After all the liquid has been added, taste to see if rice is cooked enough for your liking. If not, add more and repeat the process. In the meantime, add the chopped pecans to a small skillet and toast over low heat for about 4-5 minutes, occasionally shaking the pan.
Once rice is finished, stir in most of the pecans, reserving some for garnish. Top with chopped parsley and remaining pecans and serve.
So… who’s coming over for lunch?
100 Comments on “Apple Risotto with Toasted Pecans.”
Holy risotto! I have recently become addicted to it (I love Ina Garten’s pumpkin risotto recipe) but this looks to DIE for!! Can’t wait to try.
I haven’t tried the pumpkin risotto. I need to!
YUM! I love apples, pecans, and risotto. I think I need to give this one a try! Consider it “bookmarked.” ;-)
what a unique risotto combination! i bet it would be so delicious. i’m wrapped up in anything apple lately :)
Um, can anyone say amazing? I’ve got so many ideas running around in my head now… like switching the flavours to pears, gorgonzola, and hazelnuts, or figs, gruyere, and pumpkin seeds, or…. *swoon*
We definitely have the same palate. Figs, pears, gorgonzola… those are some of my favorite foods.
Yum! I’d come over in a heartbeat for that risotto! You had me at cheese :)
I love risotto, I usually eat it by the spoonfuls right out of the pot, before I sit down to dinner. This recipe would definitely require eating half of it before dinner.
I do the same. I think it’s impossible not to.
When does the next plane leave?! I’m on my way for lunch…..might not be there until tomorrow though! But seriously, I’m with you all the way on loving anything made with wine and cheese!
I’ll be waiting. :)
Oooh this looks delicious – and perfect for this weather…such comfort food!
The truly sounds amazing Jessica! So creative!
You’re my hero.
Gotta tell ya, I’m a bit in shock that you didn’t add bacon to the mix… ;)
Can’t wait to try this though, might have to make it a meal this week and add chicken, like you suggested. Any type of chicken or marinade that you think I should use?
This really makes me want to like risotto!
How creative, using apple in risotto, I’ve never seen that before.
This looks like such a nice dinner idea! I’d looooove to have this tonight!
I am so glad the chicken turned out well! The risotto sounds like the perfect side dish! I don’t know why, and this may sound weird, but I find making risotto so calming with the stirring. I love how in the end of all the stirring and adding of things, you end up with this creamy hot dish that completely soothes you. This looks perfect!
I’m a texture gal, too! This looks awesome… and I love and own that spoon, which my bf calls “the littlest spoon in America.”
I’m a texture gal, too! This looks awesome… and I love and own that spoon, which my bf calls “the littlest spoon in America.”
wow, i’ve never thought to add fruit to risotto…this sounds amazing! i’m coming over…
What an interesting side dish! I love how creative you can get with risotto flavors– it’s like the sky’s the limit!
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Ohh – wowowow – this looks sooo good!
Ummmm I’ll come for lunch please!!! This sounds delicious Jess, and I love the idea of combining the apples and pecans into something more savoury. Now, to sort out my flight…. ;)
I would never think to put apples in rissoto–great idea!
The second I saw the title of this recipe I knew I’d be in love. I think this might be one of my favorite things you’ve ever made- so creative!
I’m there! I love apples and cheese together and as a risotto it sounds heavenly.
I LOVE the idea of tart apples in creamy risotto — what a winning combination! I went through a risotto obsession in the fall… it’s so very satisfying. And the possibilities are endless!
I’ve never made risotto with something sweet! This is a must try.
I’m coming for lunch!!!!
But I’ll let the chicken for Mr How Sweet ( ;) ) and you.
Looks so goood!!
That looks amazing! It looks like a great breakfast ;)
Mmmm, great recipe! I love how this sounds almost desserty sweet. I’m not a fan of risotto but I’d have to try this.
That looks so good!!!!
Yummy! All of your food looks soooo gorgeous!!!!! And delicious too! =D I’ve actually never had risotto before…what is it like?
It’s so good – it’s like a creamy rice, usually made with wine.
Swooon… can I just sit and stare at this for a few hours on this Monday morning? Fact… I don’t really love rice, but I have a little thing for risotto, so this would score big points in my kitchen!
I’m the same way!
Ooh yum! What a unique twist on risotto!
This looks gorgeous! What a perfect combination of sweet and savory!
I *adore* risotto. My husband would call this woman food, because of the fruit…and that’s perfectly fine. More for me!
Delish as usual Jessica!
mm Jess this looks great! I made your gooey butter cake yesterday: OMG! AMAZING! I’m blogging about it later this week!
Ps. is there any particular white wine you recommend? Bc I’ve tried using it before and it seems like the wine is always so over bearing that it tastes bad.
Do you like white wine to begin with? The key is to use wine that you love enough to drink! I usually use a Chardonnay or Pinot Grigio. I’ve also made risotto with red wine before and filet, if you like red wine better.
Glad you liked the gooey butter cake!
Apples and cheese are a great pairing without a doubt! Lovely risotto today Jessica! xo
I would TOTALLY come to Pittsburgh for that meal! That risotto looks amazing! :-)
I love risotto! Apples sound like such a fun twist. I am definitely making this!
Apples and pecans sounds like a lovely addition to risotto! Yum!
That looks very good! Brilliant combination of ingredients:))
YUM! The apples in it make me happy =] I can’t wait to try this!!
Why can’t I get myself to take the leap and make risotto? I have all the ingredients, and just haven’t got it done…This combination of flavors though makes me want to get over that!
Thanks!
cathy b.
P.S.any question whether crumbled bacon on the top of this… might be …just maybe…….awesome?
If I lived nearby, I would be coming over for lunch. This looks amazing.
i was just thinking of making risotto tonight with some roasted beets and argula. but i do have a husband like yours, and he will definitely miss the meat. i think i’ll have to try in some leftover chicken to convince him of the loveliness of risotto:)
I was all excited for my leftover quinoa, pear, almond, dried cranberry & feta salad. Until I read this post! I would gladly come over for a lunch of apple risotto :)
This looks to die for! I have a ton of apples so this looks like the perfect way to use some up :)
I’d love to come over for lunch but dessert better be good. ;)
I would never disappoint. :)
…That looks phenomenal. :O
I’m so hungry! I’m suck with hospital food though! :(
That doesn’t sound fun! Hope you’re okay.
Thank you Jessica! I’m fine, it’s my mama that’s stuck (not suck! haha) with the not-fun part of the hospital.
Oh – I meant to ask. What kind of wine did you use? I don’t drink wine, so I dunno what kind to get!
I usually use Chardonnay or Pinot Grigio, the most common brand I buy to cook with is Cavit because it is fairly cheap (maybe $14 a bottle) but still tastes great! I don’t have a mature wine palate tho. :)