Apple Risotto with Marcona Almonds
Make a delicious Apple Risotto
loaded with apple flavors
. 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!
Main Course, Side Dish
as a main course
Measuring cups (metric or US)*
vegetable stock cube
in one piece but peeled and slightly crushed
cut in ½ inch (1 cm) cubes
apple cider vinegar
ground black pepper
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,
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,
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
Ingredient notes & substitutions
: I used semi-sweet non-alcoholic sparkling apple cider, but any kind works
can be swapped for another type of risotto rice, like
Carnaroli or Avorio
: I recommend Granny Smith apples or similar
green, sweet & slightly tart
can be swapped for
red or yellow onion
if you have
homemade vegetable stock
you can swap the water and vegetable stock cube for the same amount of stock as water
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.
A recipe from alwaysusebutter.com