Orchard Spice Risotto

Chili Cheese Sausage & Braeburn Apple Risotto with Warm Autumn Spices and Balsamic Glaze Serves: 2–3 | Time: ~30 min | Gluten-Free

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Cook the sausage:

Step 2

• Brown sausage slices in a dry or lightly oiled skillet until golden and crisp.

Step 3

• Remove and set aside. Optional: deglaze the pan with a splash of white wine or stock and save the liquid for the risotto.

Step 4

2. Prepare the risotto base:

Step 5

• In a separate pan, heat butter/olive oil.

Step 6

• Sauté onion, garlic, ginger, and thyme until fragrant and soft.

Step 7

• Add cabbage and cook until slightly softened (or keep firmer if you prefer).

Step 8

3. Toast the rice:

Step 9

• Add rice to the pan and stir until glossy.

Step 10

• Deglaze with a splash of white wine (optional) and cook until absorbed.

Step 11

4. Cook the risotto:

Step 12

• Gradually add warm chicken stock, one ladle at a time, stirring gently until absorbed before adding more.

Step 13

• Continue for ~18–20 minutes until rice is tender and creamy.

Step 14

5. Cook the apples:

Step 15

• In the sausage pan, sauté diced apples with a tiny pinch of cinnamon and clove for 2–3 minutes until slightly softened but still holding shape.

Step 16

6. Combine and finish:

Step 17

• Stir the apples and the sausage into the risotto.

Step 18

• Turn off the heat, add Parmesan and a knob of butter, stir until creamy.

Step 19

• Adjust salt and pepper to taste.

Step 20

7. Serve:

Step 21

• Drizzle lightly with balsamic glaze.

Step 22

• Garnish with lemon wedges, freshly cracked black pepper, Gorgonzola, or fresh parsley if desired.