Dessert Risotto with Dried Fruit & Nuts
By Le Creuset
Images
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
Procedure
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.
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.
Dessert Risotto with Dried Fruit & Nuts
By Le Creuset
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
Procedure
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.
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.