thinly pared strip of lemon rind 2 apples, peeled and diced
40 g/1 1⁄2oz butter about 1.5 litres/2 1⁄2pints Vegetable Stock
2 tablespoons olive oil 350 g/12 oz risotto rice
5 tablespoons dry white wine 2 tablespoons freshly grated Parmesan cheese
1 tablespoon Worcestershire sauce salt and pepper


1.Bring a pan of water to the boil, add the lemon rind and apples and parboil for 4-5 minutes. Drain well, discarding the lemon rind, and pat dry with kitchen paper. Melt 25 g/1 oz of the butter in a frying pan over a high heat, add the apples and cook, stirring frequently, for 5 minutes.
2.Meanwhile, bring the stock to the boil. Heat the olive oil in another saucepan, stir in the rice and cook, stirring, until the grains are coated in oil. Sprinkle in the wine and cook until it has evaporated.
3.Add a ladleful of the hot stock and cook, stirring, until it has been absorbed. Continue adding the stock, aladleful at atime, and stirring until each addition has been absorbed. This will take 18-20 minutes.
4.After about 6 minutes of the cooking time, add the apples. When the rice is almost tender, stir in the Parmesan, Worcestershire sauce and remaining butter and season with salt and pepper to taste.

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