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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!
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!
Here’s the recipe for the Gorgonzola Apple Cranberry Risotto. Enjoy!
Total Servings 4
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
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
- Bring vegetable broth and wine to a simmer in a small saucepan over medium heat. Reduce and keep warm.
- 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.
- 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.
- Mix in the Gorgonzola, apples and dried cranberries and stir to combine. Heat through for 1 minute.
- Season with salt and pepper to taste and serve.
If you love risotto, or just want to try some different varieties, check out these other risotto recipes:
Lemon Chicken Risotto (made from leftovers!)
