Apple and bacon risotto

Ingredients for 4 servings:

• 1 bunch of spring onions
• 2 red-skinned apples (e.g. Holsteiner Cox)
• 150 g breakfast bacon
• 350 g rice, risotto (e.g. Arborio)
• 100 g Parmesan, grated
• 3 tbsp butter
• 1.2 liters of chicken broth
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Wash, trim, and finely dice the spring onions. Wash, quarter, and core the apples. Slice the apples into strips. Finely dice 100g of bacon. Sauté with the spring onions and apples in a large pot in 2 tablespoons of butter for 3-4 minutes until translucent, then remove. Add the rice to the pot and sauté in the frying fat until translucent. Bring the stock to a boil. Gradually stir the stock into the rice, constantly stirring until the liquid has almost reduced. Simmer the rice for about 20 minutes, seasoning with salt and pepper. Meanwhile, place the remaining bacon in a cold pan, heat, and fry until crispy. Drain the bacon on kitchen paper and break into pieces. Stir the apple-bacon mixture, Parmesan cheese, and the remaining 1 tablespoon of butter into the risotto and serve garnished with bacon pieces.