Make this delicious Apple Risotto loaded with apple flavors in 35 minutes. Apple Risotto is a delicious side dish or meal on its own, topped with crunchy Marcona almonds. Follow my no-stir risotto method for the creamiest, easiest risotto!
This Apple Risotto is the latest addition to my collection of no-stir risottos - and believe me, I will be making this all through fall this year.
It's a great side for so many of my favorite dishes - including salmon, duck and pork chops, as well as a delicious meal on its own.
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Why you will love this recipe
- It's quick and all done in just 35 minutes
- It's easy to make with my no-stir method
- Loaded with apple flavor from 3 sources: fresh apples, apple cider & apple cider vinegar
- Multiple textures to keep it interesting: creamy risotto, chewy apples & crunchy almonds
- No alcohol used - I use non-alcoholic apple cider
- Apple Risotto is the perfect side dish for fall and pairs amazingly with pork chops, roasts and even turkey!
What you need to make it
Ingredient notes & substitutions
- Apple cider: I used semi-sweet non-alcoholic sparkling apple cider, but any kind works. You could swap this for white wine or apple juice.
- Arborio rice can be swapped for another type of risotto rice, like Carnaroli or Avorio
- Apples: I recommend Granny Smith apples or similar green, sweet & slightly tart apples
- Shallots can be swapped for red or yellow onion
- Butter can be swapped for olive oil
- Vegetable stock: if you have homemade vegetable stock you can swap the water and vegetable stock cube for the same amount of stock as water. You can also swap this for chicken broth.
- Marcona almonds can be substituted for regular roasted, salted almonds. You can also use roasted, unsalted almonds but then you will need to add a bit extra salt.
- Salt should be added only as needed, after taste testing. Since the almonds are pretty salty you might not need to add any more salt.
How to make Apple Risotto
- Melt butter in a skillet of medium-high heat
- Add garlic cloves & chopped shallots
- Sauté for 2 minutes until fragrant - the shallots should brown slightly but not burn
- Add Arborio rice
- Cook for 1 minute, until butter is mostly absorbed by the rice
- Add apple cider
- Add vegetable stock
- Bring to a simmer then lower the heat to keep it at a slow simmer, and cook for 16 minutes.
- Remove from the heat, then remove the garlic cloves
- Mix in apple cubes
- Mix in shredded Parmesan cheese
- Mix in apple cider vinegar
- Add chopped Marcona almonds
- Taste test to determine if you need to add any salt
- Season with ground black pepper and add salt as needed
- Serve immediately!
Tips & tricks
- Make a vegetarian Apple Risotto by switching Parmesan cheese for a Parmesan-style hard cheese made without animal rennet
- Do not rinse the rice as you need all the starch to make the risotto creamy
- Do not stir while the risotto is simmering
- Do not overcook the risotto. It's done when you test a grain and think that it's "almost done". That's when it's done! It should still have a slight solid core.
- Store leftover Apple Risotto in the fridge in an airtight container for up to 4 days
- Risotto does not freeze very well - it tends to come out a bit grainy after thawing. However, it is still edible and I do freeze leftover risotto. It's good for up to 3 months.
Recipe FAQ
What is the secret to a good risotto?
There are two "secrets" to making a good risotto: don't stir it, and don't overcook it!
Can you use cider in risotto?
Yes, cider is great if you want to add lots of apple flavor to your risotto. You can use alcoholic or non-alcoholic cider, sparkling or still.
Should risotto have a bite?
Yes, risotto should be cooked al dente. This means when you bite into a rice grain it should still have a slight solid core. Not too much, but it should definitely not be soft through.
More no-stir risotto recipes
Do you want more no-stir risotto recipes like this Apple Risotto? I have a bunch for you to test!
- Salmon Risotto with Leeks & Lemon
- Mushroom Truffle Risotto
- Shrimp and Asparagus Risotto
- Smoked Salmon Risotto with Asparagus & Lemon
Did you love this recipe? Rate it five stars!
...and let me know what you loved about it in the comments.
Recipe
Apple Risotto with Marcona Almonds
Print RateServings: 4 as a main course
Calories: 520kcal
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Ingredients
- 1 vegetable stock cube
- 2½ cups water
- 2 tablespoon butter
- 2 garlic cloves in one piece but peeled and slightly crushed
- 2 shallots finely chopped
- 1 cup Arborio rice
- 1 cup apple cider
- 2 apples cut in ½ inch (1 cm) cubes
- 1 cup Parmesan cheese shredded
- 1 tablespoon apple cider vinegar
- ½ cup Marcona almonds roughly chopped
- ¼ teaspoon ground black pepper
- ½ teaspoon salt if needed
Instructions
- Prepare by heating the water to a boil, and mixing in the bouillon cube. Mix until completely dissolved, then keep warm until you add it to the risotto.1 vegetable stock cube, 2½ cups water
- Melt the butter in a skillet over medium-high heat.2 tablespoon butter
- Add shallots and garlic and fry for 2 minutes, until fragrant.2 garlic cloves, 2 shallots
- Add risotto rice and cook for a minute, until the the butter has been almost completely absorbed.1 cup Arborio rice
- Pour in the apple cider followed by the chicken bouillon.1 cup apple cider
- Bring to a slow simmer, then lower the heat so the slow simmer is kept, and stir once. Then do not stir again until it is done.
- After 16 minutes, the risotto should be done. At this point it should be cooked almost through - but there should still be a solid core in the middle of the rice. The liquid should
- Remove the pan from the heat and remove the garlic cloves.
- Mix in the apple pieces followed by Parmesan cheese and apple cider vinegar.1 cup Parmesan cheese, 1 tablespoon apple cider vinegar, 2 apples
- Add chopped Marcona almonds and mix well, then taste test and season with salt and black pepper as needed.½ cup Marcona almonds, ¼ teaspoon ground black pepper, ½ teaspoon salt
Equipment (may contain affiliate links)
- Measuring cups (metric or US)*
Notes
Ingredient notes & substitutions
- Apple cider: I used semi-sweet non-alcoholic sparkling apple cider, but any kind works
- Arborio rice can be swapped for another type of risotto rice, like Carnaroli or Avorio
- Apples: I recommend Granny Smith apples or similar green, sweet & slightly tart apples
- Shallots can be swapped for red or yellow onion
- Vegetable stock: if you have homemade vegetable stock you can swap the water and vegetable stock cube for the same amount of stock as water
- Marcona almonds can be substituted for regular roasted, salted almonds. You can also use roasted, unsalted almonds but then you will need to add a bit extra salt.
- Salt should be added only as needed, after taste testing. Since the almonds are pretty salty you might not need to add any more salt.
Tips & tricks
- Make it vegetarian by switching Parmesan cheese for a Parmesan-style hard cheese made without animal rennet
- Do not rinse the rice as you need all the starch to make the risotto creamy
- Do not stir while the risotto is simmering
- Do not overcook the risotto. It's done when you test a grain and think that it's "almost done". That's when it's done! It should still have a slight solid core.
- Store leftovers in the fridge in an airtight container for up to 4 days
- Risotto does not freeze very well - it tends to come out a bit grainy after thawing. However, it is still edible and I do freeze leftover risotto. It's good for up to 3 months.
Nutrition
Calories: 520kcal | Carbohydrates: 66g | Protein: 17g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 988mg | Potassium: 405mg | Fiber: 6g | Sugar: 17g | Vitamin A: 421IU | Vitamin C: 6mg | Calcium: 372mg | Iron: 3mg
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
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