Sweet Fall Risotto
From jo_jo_ba 16 years agoIngredients
- 1/2 cup dried craisins or dried cherries shopping list
- 3 1/2 cups skim milk shopping list
- 2 tsp cinnamon shopping list
- Pinch of salt shopping list
- 2 tsp canola oil shopping list
- 1-1/2 cups Golden Delicious or Crispin apple, peeled, cored and finely diced shopping list
- 1/2 cup arborio rice shopping list
- 1 1/2 cups apple cider shopping list
- 2 tablespoons packed brown sugar shopping list
- 1 teaspoon vanilla extract shopping list
- 2 tsp maple extract shopping list
How to make it
- In a small bowl, cover dried cranberries with boiling water. Set aside.
- Warm milk, cinnamon and salt to just under boiling point. Cover and set aside, keep warm.
- In a heavy, deep sauté pan warm oil over medium heat.
- Add apple and cook, stirring frequently, 1 to 2 minutes.
- Add rice and cook, stirring constantly, 30 seconds.
- Add 3/4 cup apple cider and cook, stirring, until most of the liquid has evaporated, 1 to 2 minutes.
- Add the remaining 3/4 cup of the apple cider and cook, stirring, until most of the liquid has evaporated.
- Add sugar and mix well.
- Add 1/2 cup of the milk to the rice mixture and cook, stirring frequently, until almost all of it has been absorbed.
- Continue cooking and stirring, adding remaining milk, 1/2 cup at a time, until the rice is tender and creamy.
- Remove from the heat
- Drain cranberries and stir into risotto, along with vanilla and maple extracts.
- Serve warm with maple syrup, if desired.
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