Oven risotto with leek

Ingredients for 4 servings:

• 1 stalk(s) leek
• 1 clove(s) garlic
• 1 apple
• 2 tbsp butter
• 300 g risotto rice (alternatively short grain rice)
• 100 ml white wine (alternatively broth)
• 1 liter vegetable broth (preferably homemade)
• 1 bunch of basil
• 100 g grated Parmesan or similar cheese
• 1 onion(s)
• 150 g bacon cubes

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

spicy with bacon and lots of cheese

Clean the leek, halve lengthwise, wash, and chop finely. Peel and finely chop the onion and garlic. Peel and quarter the apple, remove the core, and cut into thin slices. Preheat oven to 200°C (top/bottom heat: 180°C). Melt the butter in an ovenproof pot and sauté the bacon, onion, and garlic for 3-4 minutes. Add the rice and stir until translucent. Season with salt and pepper and deglaze with white wine. Simmer for 2 minutes. Add the apple and leek to the rice and stir. Pour in the stock and cook the risotto with the lid on in the oven for about 30 minutes. Pick the basil leaves and roughly chop them. Remove the risotto from the oven and fold in the Parmesan cheese. Fluff the risotto with a fork and serve garnished with basil.