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Apple and Bacon Risotto

5 from 1 vote
Total Time 1 hour 25 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 154 kcal

Ingredients
 

  • 1 medium size Pink Lady apple
  • 2 Red onions
  • 100 g Bacon slices
  • 2 tbsp Butter
  • 250 g Risotto rice
  • 1 liter Vegetable broth hot
  • 100 g Freshly grated Parmesan
  • Salt and pepper

Instructions
 

  • Peel the onions and cut into small cubes. Wash the apples, cut in half, quarter and remove the core. Cut the apples into thin leaves. 50 g Steam until glassy for 4-5 minutes.
  • 1El butter in a saucepan, sauté the risotto rice in it until translucent. Gradually stir the hot stock into the rice. Let the liquid almost boil down again and again. Let the risotto rice simmer for about 20 minutes, add salt and Season the pepper.
  • In the meantime, place the remaining bacon slices (5 slices) in a cold pan, heat, fry until crispy. Drain the bacon slices on kitchen paper and break into pieces.
  • Mix apple and bacon, freshly grated Parmesan and fold in the remaining butter (1 tablespoon butter) into the risotto. Spread the apple and bacon risotto on plates and serve garnished with pieces of bacon. My tip if you like you can spread some Parmesan on top.

Nutrition

Serving: 100gCalories: 154kcalCarbohydrates: 13.4gProtein: 3.7gFat: 9.5g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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