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Dessert Risotto with Dried Fruit & Nuts

Serves: Makes 8 servings

Ingredients:

  • ½ cup sliced natural almonds
  • 4 to 5 cups apple cider
  • 1 cinnamon stick
  • 6 whole cloves
  • ½-inch slice fresh gingerroot
  • 1 small orange, peel and juice
  • ½ tsp salt
  • 2 tablespoon butter
  • 1 cup Arborio rice
  • ½ cup white wine
  • ¾ cup finely diced dried fruits such as apricots, plums, cranberries, cherries and raisins
  • ½ cup plain nonfat Greek yogurt


Procedures:

Place almonds in Saucier Pan. Cook, tossing occasionally over medium-low heat until lightly toasted 6 to 8 minutes. Pour almonds onto a plate to cool; set aside.

Peel three thin strips from outside of orange. Juice orange; set aside.

Add cider, cinnamon, cloves, ginger, orange peel and salt to Saucier. Cover and heat to boil over medium-high heat, about 2 minutes. Remove from heat and pour into large heat-safe measuring cup.

Melt 2 tablespoons of butter in Saucier over medium heat. Add rice to butter; cook and stir about 1 minute until rice is opaque. Add wine and orange juice; reduce until almost dry, stirring occasionally, about 3 minutes. Add spiced cider in ½-cup additions (leaving cinnamon, cloves, gingerroot and orange peel in cup), stirring constantly until rice is tender and sauce is creamy; approximately 20 minutes. Remove from heat and stir in dried fruit and yogurt. Spoon into individual serving bowls/ramekins. Top with toasted almonds; enjoy immediately.

by Le Creuset

 
 
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