Apple Cider Risotto With Carrot Confetti

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This recipe won second prize in our 2015 Almanac Recipe Contest. Congratulations to winner Mona Grandbois of Biddeford, Maine!

Colorful carrots make this side dish stand out on any table.

This recipe is featured in the Eats cookbook, which you can get as a free gift with our Readers’ Best Recipes Cookbook at our online store. View three more recipes from Eats and three recipes from Readers’ Best Recipes.

Ingredients

2 cups carrot pieces in a variety of colors (e.g., orange, yellow, purple), plus some rounds, or "coins," for garnish
1 1/2 teaspoons olive oil
1 medium apple, pared, cored, and cut into 1/2-inch pieces
1 cup apple cider
1/2 cup dry white wine
5 cups vegetable stock
1 1/2 tablespoons butter
1/2 cup minced shallots
2 cups Arborio rice
2 tablespoons minced fresh sage leaves, plus whole leaves, for garnish
3/4 cup shredded Asiago cheese
salt and freshly ground black pepper, to taste

Instructions

Preheat the oven to 350ºF.

Spread the carrot pieces and coins on a baking sheet in a single layer, drizzle with the olive oil, and toss to coat. Roast for 10 to 15 minutes, or until lightly browned but not crisp. Set aside, reserving the coins in a separate bowl.

Put the apple pieces into a bowl.

In a pan, bring the apple cider just to a boil, then pour it over the apple pieces and set aside for 3 minutes. Strain the apple pieces, reserve the cider, and add the apple pieces to the carrot pieces.

Add the wine to the reserved cider.

In a large pan, bring the stock to a boil, then reduce the heat to low.

Melt the butter in a soup pot over medium heat. Add the shallots and cook until translucent. Add the rice and stir to coat each grain with butter. Add the cider-wine mixture and cook, stirring frequently, until all of the liquid is absorbed. Add the warm stock, 1 cup at a time, stirring constantly, until the rice absorbs most of the liquid before adding more. Allow 25 to 30 minutes. Add the sage, carrot and apple pieces, cheese, and salt and pepper, to taste. Stir until the cheese melts.

Transfer to a serving bowl and garnish with carrot coins and sage leaves.

Photo Credit: 

Becky Luigart-Stayner

Yield: 

Makes 6 to 8 servings

Credit: 

Mona Grandbois, Biddeford, Maine

Preparation Method

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