Creamy Leek, Apple, and Brie Risotto with Thyme and Walnuts

pineappleandcoconut.com

Aaron

8 cups chicken or vegetable broth

2 leeks, white and light green parts only - diced

2 cups apples cored, peeled and small dice (about 2 large apples - Honeycrisp or pink lady are great here)

2 tablespoons butter

2 tablespoons olive oil

3 garlic cloves minced

1 tablespoon fresh thyme leaves removed from stems

1 tablespoon lemon juice

1 teaspoon kosher salt

½ teaspoon ground black pepper

¼ teaspoon ground nutmeg

100 ml dry white wine or Calvados brandy between ⅓ and ½ cup

2 cups Carnaroli or Arborio rice

4 ounces brie cheese rind removed, cut into small pieces

2 ounces parmesan cheese freshly grated

subheading: Garnish:

1 cup or so diced apple cored, no need to peel

⅔ cup toasted walnuts

¼ cup parmesan grated

1 to 2 tablespoons fresh thyme

brie cut into small squares

Note: Ingredients may have been altered from the original.

Directions at pineappleandcoconut.com

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