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."