Thursday, May 24, 2012

Carmelized Onion, Ham & Apple Risotto

The other day I looked in the freezer for some dinner inspiration and found some leftover glazed ham from Easter.  I was going for a ham & rice dish inspired by Joy of Cooking's Arroz con Pollo but when I realized that the ham was too sweet I headed another direction.  This recipe is naturally gluten free and diary free.  Omit the ham and it's vegan, too!



1 medium onion, chopped (about 2 cups)
2 cups chopped precooked ham
1/2 cup apple, chopped, peeled & cored
1 Tablespoon brown sugar
1 Tablespoon olive oil
4 ounces dry white wine
4 cups low sodium chicken broth
1/4 teaspoon salt
12 ounces Arborio rice
1 Tablespoon Earth Balance or other non-dairy butter substitute

Saute onions in olive oil over medium heat for about 2 minutes, add the brown sugar and continue to saute about 5 minutes.  Add ham & apple, saute until apples begin to soften, about 5 minutes.  Add the rice and stir to coat rice.  Add wine and stir while it evaporates.  Add 1 cup broth, stir well and allow to simmer.  Do not allow to dry out, keep adding broth as needed  about 1/2 cup at a time, stirring frequently to keep from sticking., about 18-20 minutes.  Rice should be al dente, not mushy.  Once rice is cooked stir in Earth Balance to create a nice shine.  Let sit 2-5 minutes before serving.




While I was chopping carrots for the salad I served with the risotto I noticed my fingernails were the exact color of the carrots...I had to be careful where I was chopping!!  This is Zoya Professional Lacquer "Arizona."


  1. Delicious! But I have to say...that last photo is the best! I am glad you were chopping carefully ;)

  2. the nail polish is soooo cool