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Gorgonzola Apple Cranberry Risotto

October 6, 2011 By admin 6 comments

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Gorgonzola Apple Cranberry Risotto is a delicious vegetarian dinner, perfect for a main dish on a meatless night. It also makes a perfect side dish with chicken, pork, or turkey.

Hello, hello!  It is day four of Risotto Week, and this is my favorite recipe yet!  Today’s risotto recipe is a perfect way to use apples that are in season right now.

To make this dish, I combined some of my favorite flavors from a spinach salad that I make frequently in the fall. This easy, creamy risotto has Gorgonzola cheese, dried cranberries, and fresh Granny Smith apples. Add a bit of dried or fresh sage to complete the dish, and you have a quick and easy, meatless dinner!

Gorgonzola Apple Cranberry Risotto - Recipe on basilmomma.com

I hope you try this soon, but be sure to Pin it to your favorite Pinterest board, too, because it will be perfect to serve for Thanksgiving.  That is when I first made it, a few years ago. Needless to say, it didn’t last long!

Follow my lead and serve this with sliced pork loin that’s been marinated in fresh apple cider for 2 hours. Then grill the chops, and make a glaze for the top. Simply reduce 1 cup of apple cider over low heat, stirring occasionally, until it thickens. Drizzle it over the cooked chops. It is SO good!

Gorgonzola Apple Cranberry Risotto - Recipe on basilmomma.com

Here’s the recipe for the Gorgonzola Apple Cranberry Risotto. Enjoy!

Heather Tallman

Total Servings 4

Gorgonzola Apple Cranberry Risotto

Tender Arborio rice is combined with fresh apples and dried cranberries, then topped with Gorgonzola cheese.

10 minPrep (inc. refrigeration & rest time)

20 minCook Time

30 minTotal Time

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Ingredients

  • 2 Medium sized Granny Smith apples, peeled, cored and diced
  • 1 C  dried cranberries
  • 4 C vegetable broth
  • 1 C dry white wine, I used Chardonnay
  • 1 C uncooked Arborio rice
  • 2 Tb fresh sage, chopped or 2 tsp of dried rubbed sage
  • 3 to 5 oz container of Gorgonzola cheese, to taste
  • Extra Virgin olive oil
  • Kosher salt and freshly ground pepper

Instructions

  1. Bring vegetable broth and wine to a simmer in a small saucepan over medium heat. Reduce and keep warm.
  2. Heat oil in a large skillet over medium heat.  Add the rice and saute for about 2 minutes or until translucent.  Add all but 1/2 C 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.
Cuisine: Main Dish | Recipe Type: Rice
7.6.6
331
https://basilmomma.com/2011/10/the-four-the-merrier.html/
All Rights Reserved; Basilmomma (www.basilmomma.com) – This recipe may not be distributed, sold or used for any commercial purpose (including sharing on social media platforms). The ONLY authorized use is by to share an IMAGE ONLY along with a link to the blog post on basilmomma.com where the recipe can be found.

If you love risotto, or just want to try some different varieties, check out these other risotto recipes:

Easy Caprese Risotto

Lemon Chicken Risotto (made from leftovers!)

 Sausage Risotto Recipe

Related posts:

Watermelon Blueberry Feta Salad {Summer Salsa Series}
One Skillet Turkey With Honey Mustard Pan Sauce
Tallman Family Traditional Holiday Eggnog Recipe
Cranberry White Chocolate Cinnamon Rolls

Filed Under: Recipes Tagged With: apples, dried cranberries, fall recipes, Main Dish, rice recipes, side dish recipes, Thanksgiving side dish recipes, vegetarian recipes

« Risotto Recipe Week – Sausage Risotto for a Busy Weeknight
Risotto Week Finale – Spinach Goat Cheese Risotto »

Comments

6 responses to “Gorgonzola Apple Cranberry Risotto”

  1. Lesa @Edesia's Notebook says:
    October 6, 2011 at 12:35 pm
    Mmmm. . . gorgonzoola! Beautiful risotto.
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  2. Lisa @ Lisa's Dinnertime Dish says:
    October 6, 2011 at 2:54 pm
    What a beautiful dish! I love the idea of serving this at Thanksgiving!!
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  3. Debi says:
    October 6, 2011 at 5:53 pm
    Lovely! I can almost taste it now. Please visit my blog http://www.recipesformyboys.com/2011/10/i-was-given-award-thank-you-krista.html I have something for you. Reply
    Log in to Reply
  4. Carrie's Experimental Kitchen says:
    October 6, 2011 at 5:54 pm
    This one looks good as well and I think I'm going to try it on Thanksgiving as well. Great suggestion!
    Log in to Reply
  5. Inside a British Mum's Kitchen says:
    October 6, 2011 at 9:51 pm
    What delicious flavors! wonderful risotto - this is going on my "to do" list! Mary x
    Log in to Reply
  6. Carolinaheartstrings says:
    October 6, 2011 at 11:14 pm
    What a delicious looking dish. Thanks for sharing that one.
    Log in to Reply

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