Gluten-free Risotto

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.