For 4 persons:
• 280 g risotto rice
• 2 KIKU® apples, diced
• ½ finely chopped onion
• 1 tsp finely chopped rosemary leaves
• Salt and pepper
• 50 ml white wine
• Approx. 1 l clear broth
• 2 tbsp olive oil
• 2 tbsp grated Parmesan cheese
Heat the olive oil in a pan; fry the onions gently until transparent, then add the rice.
Add the white wine then gradually add the broth, stirring constantly.
Season with salt and pepper then add rosemary.
After around 12 minutes cooking, add the diced apples.
As a final touch, stir 1 tbsp butter and 2 tbsp Parmesan into the risotto.
KIKU® apple risotto