Caramelized Onion Apple Cider Risotto
Sweet apple cider and flavorful caramelized onions add the perfect fall twist to this hearty apple cider risotto that's quick to make and goes well with any meal.
Servings 4 servings
Calories 329kcal
Ingredients
- 1 tablespoon olive oil
- 1-1/2 tablespoons unsalted butter, divided
- 1 large sweet Vidalia onion, thinly sliced
- 2 medium cloves garlic, minced
- 1-1/2 cups arborio rice
- 3/4 cup apple cider
- 3 cups warmed chicken broth
- 1/4 cup grated Parmesan cheese
- 1 tablespoon fresh minced thyme
- Salt and pepper to taste
Instructions
- In a large skillet over medium heat, melt olive oil and 1 tablespoon butter, swirling pan to evenly coat. Add onion and cook over medium-low heat, stirring occasionally until onions are a deep golden brown, about 20-25 minutes. Remove from pan and set aside.
- Melt remaining 1/2 tablespoon butter over medium heat. Add garlic and arborio rice to pan and let cook 2-3 minutes until rice is lightly toasted. Pour apple cider into pan and let cook until reduced in half, stirring occasionally.
- Reduce heat to medium-low and begin adding chicken broth to rice, a little bit at a time, waiting until liquid is evaporated before adding more broth.
- Continue adding broth in small amounts 20-25 minutes until rice is tender and creamy. Stir caramelized onions, Parmesan and thyme into risotto and season with salt and pepper to taste. Serve risotto warm and enjoy!
Notes
Storing Instructions
Store risotto in refrigerator up to 6 days.
Nutrition
Serving: 8 oz risotto | Calories: 329kcal | Carbohydrates: 50.2g | Protein: 9.9g | Fat: 10.5g | Saturated Fat: 4.6g | Cholesterol: 16mg | Sodium: 672mg | Potassium: 278mg | Fiber: 1.1g | Sugar: 7.2g | Calcium: 98mg | Iron: 5mg