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.
This risotto is so good I wish that were an understatement.
Let’s talk texture. This risotto has it all: creamy, crunchy, chewy. Texture matters to me — it keeps every bite interesting.
Even though it’s a new favorite, the combination feels inevitable: juicy apples, sweet onions, dry white wine, and Parmesan cheese come together perfectly. It’s like all of my favorite flavors merged into one satisfying dish.
It might resemble oatmeal at first glance, but it’s so much better.
And yes — it has cheese. That alone makes it hard not to love. The apples give a gentle sweetness that balances the savory elements, and the apple-and-cheese pairing is one of my favorites.
You can easily add chicken or shrimp to make this a fuller main course, though it shines as a side as well. I served it alongside roasted chicken and it was delightful.
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 dry white wine
2–3 cups chicken or vegetable stock (add more if needed)
1/3 cup grated Parmesan cheese
1/2 cup pecans, chopped
salt and pepper to taste
chopped parsley for garnish
Heat a saucepan over medium heat and add 1 tablespoon of butter. Add the apples and onions with a pinch of salt and sauté until soft, about 8 minutes, stirring occasionally. Push the softened apples and onions to the side, add the remaining tablespoon of butter and the rice, and toast the rice for about 1 minute. Add the wine and simmer over medium-low heat until the rice absorbs it. Then add the stock about 1 cup at a time, stirring constantly and allowing the rice to absorb the liquid before adding more. Continue until the rice is cooked to your liking; add additional stock if needed.
While the risotto cooks, toast the chopped pecans in a small skillet over low heat for 4–5 minutes, shaking the pan occasionally so they don’t burn.
When the rice is done, stir in most of the pecans and the Parmesan, reserving some pecans for garnish. Season with salt and pepper, top with chopped parsley and the remaining toasted pecans, and serve.
So… who’s coming over for lunch?