Roughly chop the onion. Thinly slice the apple and leave a few slices in cold water for serving.
Slice the leek in half, length-wise and wash it thoroughly. Cut the leek into 1cm slices.
Heat up a pot and add 1 tbsp of olive oil and the chopped onions. Cook the onions until golden brown and deglaze the pan with a splash of apple cider vinegar.
Add the leek and apple and cook them for 5 minutes before adding the Arborio rice.
Mix in the rice and add the vegetable stock cube and 1L of water.
Cook the rice for 20 minutes on low to medium heat, stirring regularly to ensure that the rice does not stick to the bottom of the pot. After 12 minutes, add another 500mL of water.
Taste the rice after 20 minutes and season with freshly cracked black pepper and/or extra salt.
Serve warm, with fresh dill and apple.
Keyword apple, leek, risotto
Nutrition Facts
Apple and Leek Risotto
Amount Per Serving (625 g)
Calories 266Calories from Fat 66
% Daily Value*
Fat 7.35g11%
Saturated Fat 1.1g7%
Trans Fat 0.01g
Polyunsaturated Fat 0.9g
Monounsaturated Fat 5g
Cholesterol 0mg0%
Sodium 250mg11%
Potassium 215mg6%
Carbohydrates 47.3g16%
Fiber 3.4g14%
Sugar 11.7g13%
Protein 3.7g7%
Vitamin A 436IU9%
Vitamin C 9mg11%
Calcium 46.8mg5%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.
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