Apple And Chestnut Risotto

• 4-5 cups vegetable broth
• 3 tablespoons butter plus 1 tbs for finish
• 1/3 cup green onion, sliced (3 green onions )
• 1 cup arborio rice
• 1/2 cup white wine
• 3/4 cup peeled roasted chestnuts, chopped ( 100 g )
• 1 apple, diced ( 1 1/2 cup )
• 1 tablespoon lemon juice for apples
• 1 teaspoon fresh thyme
• 1 tablespoon chopped fresh basil
• 1/4 cup freshly grated Grana Padano cheese
• 2 tablespoons fresh flat leaves parsley, chopped
• sea salt and freshly ground black pepper

1. Bring vegetable broth to boil, reduce heat cover and keep warm.
2. Dice apple ( Pink Lady or Gala ) and sprinkle with lemon juice, do not peel, keep on the side.
3. Chop the chestnut and keep on the side.
4. Meanwhile, heat 2 tablespoons butter in large saucepan over medium heat. Add onion and cook about 1-2 minutes.
5. Add rice, stir until rice is translucent about 3 minutes.
6. Add 1/2 cup wine, once the wine has reduced, begin adding hot stock a ladle at a time and stir, allowing each addition to be absorbed before adding next.
7. The whole process should take about 20 minutes.
8. Last 4-5 minutes of cooking add diced apples and chopped chestnut, chopped thyme and basil.
9. Remove from stove and season with salt and freshly ground pepper, stir in butter, Parmesan cheese and parsley.
10. Serve.

vegetable broth, butter, green onion, arborio rice, white wine, chestnuts, apple, lemon juice for apples, thyme, fresh basil, padano cheese, flat leaves parsley, salt

Taken from food52.com/recipes/34410-apple-and-chestnut-risotto (may not work)