Food Sweet Apple Risotto Sweeter than traditional risotto, this dish from Rapid Creek Cidery works beautifully as a side to chef Matt Steigerwald's Roast Chicken with Mushroom Jus (recipe also available on midwestliving.com). By Midwest Living editors Midwest Living editors Midwest Living's experienced editors create best-in-class travel, lifestyle, food, home and garden content you won't find anywhere else. We're loudly, proudly Midwestern, and we're passionate about helping our audience explore and create through award-winning storytelling. Midwest Living's Editorial Guidelines Published on August 21, 2018 Print Share Servings: 6 Yield: 6 cups Jump to Nutrition Facts Ingredients 3 - 4 cups chicken stock or reduced-sodium chicken broth, divided 1 cup apple cider ¼ cup olive oil ½ cup chopped onion 1 clove garlic, minced Pinch crushed red pepper 2 cups arborio rice Salt ¼ cup dry white wine ¾ cup finely chopped Granny Smith apple 2 tablespoons fresh thyme leaves 2 tablespoons butter 2 tablespoons finely shredded Parmesan cheese 1 tablespoon cider vinegar 1 lemon, zested Black pepper Directions In a medium saucepan, bring 3 cups stock and the cider just to a simmer. Cover and keep warm. In a large saucepan, heat oil over medium heat. Add onion; cook and stir until softened, about 5 minutes. Add garlic and crushed red pepper; cook until tender and fragrant, about 2 minutes more. Add rice and increase heat to high. Cook, stirring, for 2 minutes. Add a pinch of salt. Remove from heat. Carefully add wine; return to heat. Cook and stir until nearly evaporated, about 2 minutes. Add 2 cups of the warm stock mixture. Bring to boiling. Reduce heat to medium-low and stir constantly until liquid is absorbed. Continue adding additional stock mixture, 1/2 cup at a time, stirring until liquid is absorbed. Cook until rice is al dente and mixture is creamy (about 25 minutes total). Stir in apple, thyme, butter, cheese, vinegar and lemon zest. Add some of the extra stock, if needed, to loosen. Season to taste with salt and black pepper; serve immediately. Print Nutrition Facts (per serving) 404 Calories 15g Fat 61g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 404 % Daily Value * Total Fat 15g 19% Saturated Fat 4g 20% Cholesterol 11mg 4% Sodium 522mg 23% Total Carbohydrate 61g 22% Total Sugars 7g Protein 9g Vitamin C 3mg 17% Calcium 32mg 2% Iron 1mg 4% Potassium 96mg 2%