Brunch “risotto” with apple and golden raisins
2 cup(s), or juice
Uncooked fennel bulb(s)
¼ cup(s), or celery, finely chopped
2 medium, thinly sliced (white and green portions separate)
Uncooked arborio rice
½ cup(s), carnaroli or Arborio rice
¼ cup(s), McIntosh,finely chopped,unpeeled
Golden seedless raisins
Low fat cream cheese
1 Tbsp, (Neufchâtel)
- Bring the cider and water to a boil in a small saucepan. Reduce the heat and keep at a simmer.
- Heat the oil in a medium nonstick saucepan over medium heat. Add the fennel and the white part of the scallions. Cook, stirring frequently, until softened, about 7 minutes. Add the rice and cook, stirring, until it is lightly toasted, 2–3 minutes.
- Reduce the heat to medium-low. Add 1/4 cup of the cider mixture and stir until it is absorbed. Continue to add the cider mixture, 1/4 cup at a time, stirring until it is absorbed before adding more, until the rice is just tender; add the apple, raisins, and salt with the last addition of cider. The cooking time should be about 20 minutes from the first addition of cider. Remove the pan from the heat, then stir in the cream cheese until it melts. Sprinkle with the green part of the scallions and serve at once. Yields 1 cup per serving.