Winter Risotto
easy
30 mins
30 mins
Ingredients
- 1 Onion
- 1 package (100 g) Bacon
- 20 g Butter or margarine
- 350 g Risotto Rice
- 1 l Vegetable broth (instant)
- 125 ml apple juice
- 75 g Parmesan cheese
- 300 g Radicchio Salad
- 1/2 bunch Thyme
- 1 rosy-cheeked apple
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
Directions
- 1
Peel and finely chop the onion. Cut 6 slices of bacon into small pieces. Melt the fat in a pot. Leave the bacon in it until crispy. Add onion and rice and fry in it.
- 2
Deglaze with half the stock and apple juice. Bring everything to the boil and simmer at low heat for about 20 minutes. In the meantime, slice some parmesan finely and put aside. Finely grate the rest. Pour the rest of the stock into the risotto while stirring.
- 3
Leave the rest of the bacon in a pan without fat until crispy. Clean and wash the radicchio and cut into strips, except for a few leaves for garnishing. Wash the thyme, shake dry and pluck the leaves from the stems.
- 4
Wash the apple, grate dry, quarter, core and cut into fine cubes. Add thyme, radicchio strips, apple and grated Parmesan cheese to the risotto. Season to taste with salt and pepper. Arrange the risotto in the remaining radicchio leaves on plates, garnish with parmesan slices and bacon strips.
Nutrition Facts
580 kcal
79 g
19 g
19 g
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