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Apple And Sausage Risotto

serves 4-6

Crisp, tart apples have a subtle sweetness that makes them easy to fit into savory recipes. Here, diced apples are cooked with mild sausage to make the base for a hearty risotto, perfect for the cooler nights ahead.

Read more about this recipe at the Washington Post.


3 1/2 cups low-sodium chicken broth
1 tablespoon mild olive oil or vegetable oil
8 ounces mild sausage, casings removed
1 small onion, cut into 1/4- to 1/2-inch dice (about 1 cup)
2 medium crisp apples, such as Granny Smith, Jonathan or Cortland, peeled, cored and cut into 1/4- to 1/2-inch dice
1 cup Arborio or risotto-style rice
1/2 to 1 cup warm apple cider, as needed
1/4 cup freshly grated parmesan


prep: 45 minutes
total: 45 minutes


medium saucepan
large pot


1. In a medium saucepan over medium-high heat, heat the chicken broth just until it comes to a boil, then reduce the heat to low to keep the broth warm.

2. While the chicken broth is heating, heat the oil in a large pot over medium-high heat. Add the sausage, breaking it up with a spoon. Cook for 4 to 5 minutes, stirring, until the sausage has lost its raw look and is starting to brown. Add the onion and apples and cook for 7 to 8 minutes, stirring occasionally, until they soften and start to take on color. Add the rice, stirring to combine. Add 1 cup of the warm chicken broth and stir continuously until the liquid is almost fully absorbed; then add the broth 1/2 cup at a time, stirring continuously and allowing the liquid to be absorbed each time before adding more.

3. When all the broth has been incorporated, add 1/2 cup of the apple cider. When that is absorbed, taste the rice for doneness. If it is still too firm, add the remaining 1/2 cup of cider. When the risotto looks creamy and the rice is slightly firm to the bite, it’s done.

4. Remove from the heat and add the parmesan, stirring just to combine. Serve immediately.

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