Earth Eats: Real Food, Green Living

Gorgonzola, Apple And Cranberry Risotto

'Tis the season to pick apples, and what better way to use them than this recipe that can be used as a side for Thanksgiving.

Apple Pie Risotto

Photo: Heather Tallman

This is also a great side dish for Thanksgiving. That is when I first made it a few years ago. Needless to say it didn't last long!

I am always a little sad to feel the change of air in October. It’s great to be past the ‘sweltering’ summer climate but is anyone looking forward to the cold weather coming. I do, however, enjoy heading to my local apple orchard, Anderson Orchard, for a day of family apple picking.

This recipe is a perfect way to use your apples that are in season right now. I combined some of my favorite flavors from a spinach salad that I make frequently in the fall: Gorgonzola cheese, cranberries and Granny Smith apples. I add a bit of dried or fresh sage to complete the dish and VIOLÀ — Dinner is served!

While I was sticking to the apple dinner theme, I marinated a pork loin (sliced) in fresh apple cider for two hours then grilled the chops. The glaze is one cup of reduced apple cider that I drizzled over cooked chops. So good!

Gorgonzola, Apple and Cranberry Risotto

Ingredients

  • 2 medium-sized Granny Smith apples, peeled, cored and diced
  • 1 cup dried cranberries
  • 4 cups vegetable broth
  • 1 cup dry white wine (I used Chardonnay)
  • 1 cup Arborio rice
  • 2 tablespoon fresh sage or 2 teaspoon of dried rubbed sage
  • 3 to 5 ounces Gorgonzola cheese to taste
  • Extra Virgin olive oil
  • Kosher salt and freshly ground pepper

Cooking Directions

  1. Bring the vegetable broth and wine to a simmer in a small saucepan over medium heat. Reduce and keep warm.
  2. Heat the oil in a large skillet over medium heat. Add the rice and sauté for about 2 minutes or until translucent. Add all but 1/2 cup broth mixture to the rice. Simmer, uncovered, for 15 minutes, stirring often.
  3. Mix in the sage. Continue to cook until the rice is tender and the risotto is creamy. Add the remaining broth and cook for about 5 minutes longer. The key is to keep stirring.
  4. Mix in the Gorgonzola, apples and dried cranberries and stir to combine. Heat through for 1 minute.
  5. Season with salt and pepper to taste and serve.

Heather Tallman

Heather Tallman is a Bloomington native, freelance writer and mother to 2 busy boys. She is also a food writer for her local newspaper as well as the creator of Basilmomma, a cooking blog. She writes about her culinary hits and misses and all of the life that goes along with it. Her goal is to create fast, fresh and family-friendly meals that teach her children and others that creating meals from farm to table is not only attainable but easier than you think.

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