Apple Risotto with Cabot Cheddar

cabotcheese.coop

Katie

6 to 8 cups homemade or store-bought vegetable broth

2 local apples, peeled, cored and cut in medium dice

2 tablespoons Cabot Unsalted Butter, divided

1 tablespoon olive oil

2 cloves garlic, peeled and gently crushed

3 sprigs thyme, gently bruised with back of knife

1 bay leaf

2 tablespoons minced shallot or yellow onion

2 cups Arborio or Carnaroli rice

1 teaspoon salt, plus more to taste

½ cup white wine

4 ounces Cabot Extra Sharp Cheddar, grated (about 1 cup)

1 teaspoon finely chopped fresh thyme

Optional garnishes; sliced green onions, Cabot Sour Cream or fried sage leaves

Directions at cabotcheese.coop

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