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*Recipe appears in Healing Bone Broth Recipes by Sharon and Reb Brown, co-founders of Bonafide Provisions
Cheese and fruit have been served together for ages. The creamy richness of the gorgonzola pairs well with the sweet-tart quality of the Granny Smith apples. Using bone broth in the place of water for the risotto ensures nourishment while eating this type of carb. This goes well with a delicious grass-fed filet mignon.
Apple And Pecan Risotto With Gorgonzola Recipe
Serves 4 to 6
- 2 tbsp (30 g) butter, divided
- 1 green apple, cored and chopped
- ½ sweet onion, chopped
- ¾ cup (170 g) arborio rice
- 1½ cups (360 ml) white wine
- 3 cups (720 ml) Chicken Bone Broth
- 1⁄3 cup (60 g) gorgonzola cheese
- ½ cup (60 g) pecans, chopped
- Salt and pepper to taste
- Chopped parsley, for garnish
Heat a saucepan over medium heat and add 1 tablespoon (15 g) of butter. Add the apple and onion with a pinch of salt and pepper and sauté until soft, about 8 minutes, stirring occasionally. Once soft, add the remaining tablespoon (15 g) of butter, push the apples and onions to the side and add the rice. Toast rice for about 1 minute, then add the wine. Simmer over medium-low heat until the wine is absorbed, about 3 minutes, then add the chicken broth 1 cup (240 ml) at a time, allowing it to be absorbed as well. Stir constantly, making sure nothing is sticking to the bottom. After all the liquid has been added and absorbed, add the gorgonzola and stir until melted. Place the pecans in a small skillet and toast over low heat for about 4 to 5 minutes, occasionally shaking the pan. To serve, top with pecans and parsley.