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Apple Risotto with Bensons Apple Juice
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Ingredients 1 lemon, zest only2 Cox's Orange Pippins or Russet apples, cores removed, cut into 8 wedges each75g/2½oz butter 1.5litres/2 pints 13fl oz hot vegetable stock 2 tbsp rapeseed oil 350g/12oz risotto rice 3 tbsp dry white wine 3 tbsp Bensons apple juice 3 tbsp freshly grated parmesan cheese 3 fresh sage leaves, chopped |
Created by Bensons Totally Fruity
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Preparation Method
Bring a pan of water to the boil, add the lemon zest & apple segments. Cook for 2-3 minutes, drain the apples and discard the zest. Pat the apples dry with kitchen paper.
Heat a frying pan, add 50g/2oz of the butter, when the butter is foaming, fry the apples for 4-5 minutes, stirring occasionally, until golden-brown on both sides and caramelised.
Remove the pan from the heat, set aside. Place the hot vegetable stock into a separate pan and bring to a gentle simmer. Heat a large pan until hot, add the rapeseed oil & remaining butter.
When the butter is foaming, add the rice, stir to coat in the oil and butter. Add the white wine, stirring well until most of the wine has evaporated, then stir in the Bensons apple juice.
Add a ladle of the simmering vegetable stock to the pan stirring frequently, until most of the liquid has been absorbed.
Repeat the process with all the remaining stock, and the rice is al dente with a creamy texture about 20 minutes.
During the last 4-5 minutes of cooking, add the apples, sage, parmesan cheese and stir well to combine. Season with salt and freshly ground black pepper.
