This version of risotto combines the sweetness of apples with cooked ham. A sprinkle of Parmesan adds another layer of flavour.

Yield: Serves 4.



  • ​1/4 cup salted butter, divided
  • 1 cup diced Golden Delicious apple
  • 1/2 cup chopped onion
  • 1 cup arborio rice
  • 1 cup diced cooked ham
  • 1/4 tsp freshly ground pepper
  • 3/4 cup apple juice
  • 4 cups chicken broth
  • 1/3 cup freshly grated Parmesan cheese
  • 1 tbsp chopped fresh parsley


  1. Melt 2 tbsp butter in a large saucepan over medium heat. Add apple and sauté until golden brown, about 10 minutes. Transfer apple to a bowl; set aside.
  2. Melt remaining 2 tbsp butter in same saucepan. Add onion and sauté until softened, about 4 minutes. Stir in rice, ham and pepper; sauté for 2 minutes. Stir in apple juice and cook, stirring, until apple juice is almost absorbed. Meanwhile, heat broth to simmering.
  3. Add 1 cup hot broth to rice mixture; cook, stirring frequently, until almost all of liquid is absorbed. Add remaining 3 cups hot broth, 1 cup at a time, cooking and stirring constantly until mixture is creamy, rice is tender and most of liquid is absorbed, about 20 – 25 minutes. Remove from heat.
  4. Stir in apple and Parmesan cheese, stirring until cheese is melted. Sprinkle with parsley. Serve immediately.
Nutritional analysis per serving:

413 calories, 17.8 g fat, 16.9 g protein, 45.6 g carbohydrate, 2.6 g fibre, 767 mg sodium