« Chicken Normandy | Main | Photo Hunt: ORANGE »

Apple-Gorgonzola Risotto with Toasted Pecans


Yes, I am still on my "apple kick"! I got the idea for this from a Jamie Oliver risotto recipe. I changed a couple of things and ended up with this really delicious fall dish.

1 batch of basic risotto
2 T. butter
1/2 c. freshly grated parmigiano
6 oz. gorgonzola, chopped
2 apples, peeled, cored, and chopped (I used honey crisp)
Several sprigs of thyme
1/2 c. chopped pecans, toasted

When risotto is done (still creamy and slightly wet), remove from heat, and stir in butter and parmigiano. Check seasoning for salt and pepper, and add if needed. Add gorgonzola, apples, thyme and stir to combine. Cover and let sit while you toast the pecan pieces in an empty skillet for a minute or two. Put risotto in bowls and top with
pecans and additional grated parmigiano if desired.

Comments (1)

Oh, yum, that sounds really good! I am definitely going to try it!

Post a comment

(If you haven't left a comment here before, you may need to be approved by the site owner before your comment will appear. Until then, it won't appear on the entry. Thanks for waiting.)

This page contains a single entry from the blog posted on October 22, 2010 6:00 AM.

The previous post in this blog was Chicken Normandy.

The next post in this blog is Photo Hunt: ORANGE.

Many more can be found on the main index page or by looking through the archives.

Powered by
Movable Type 3.33
© 2004 - 2014 Slow Travel