Gluten-free Risotto

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Ingredients:

  • 2 tablespoons butter or margarine
  • 1 medium onion, coarsely chopped (1/2 cup)
  • 1/2 cup apple juice
  • 1 1/2 cups uncooked Arborio or other short-grain white rice
  • 2 cups chicken broth, warmed
  • 1 cup warm water
  • 1/4 cup finely shredded Parmesan cheese
  • Freshly ground pepper
  • Chopped fresh parsley, if desired

Directions:

  1. Melt butter in 12-inch skillet or 4-quart Dutch oven over medium-high heat. Cook onion in butter, stirring frequently, until tender; reduce heat to medium.
  2. Add apple juice to onion mixture in skillet; cook until liquid has evaporated. Stir in rice. Cook uncovered over medium heat about 5 minutes, stirring frequently, until edges of kernels are translucent.
  3. Mix broth and water; pour 1/2 cup broth mixture over rice. Cook uncovered, stirring occasionally, until liquid is absorbed. Repeat with remaining broth mixture, 1/2 cup at a time, until rice is tender and creamy. Sprinkle with cheese, pepper and parsley.

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