Apple Risotto
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 20 mins |
| Total Time | 25 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 g risotto rice, uncooked, e.., Medium rain ariboro or short rain rice
- 20 g butter
- 2 teaspoons white wine
- 200 ml boiling water
- 200 ml apple juice
- 2 teaspoons stock powder
- 1 apple
- 1 teaspoon lemon juice
- salt and pepper
For the topping:
- 2 slices bacon, thickly sliced
- Cheese, grated
- Pepper, black
Print Recipe
Pin Recipe Instructions
- Peel the apples and cut into cubes, mix the apple juice and the boiling water, add the stock and mix well.
- Heat the butter in the pan, fry the rice in it and deglaze with 2 teaspoons of white wine. Wait until the alcohol has evaporated and then gradually add the apple-water stock. Mix everything well and simmer on low heat until most of the liquid has been absorbed.
- Then gradually add the rest of the mixture. Finally stir in the apple pieces and 1 teaspoon lemon juice and season with salt and pepper.
- Finally, fry the bacon until crispy, add to the rice and garnish with black pepper or grated cheese, if you like.
- The water-apple juice mixture can be changed according to personal taste. The amount of liquid can also vary depending on the type of rice, so always taste whether the rice has the desired consistency.
- The toppings are optional.
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