Bacon – Pear – Risotto with Parmesan Topping
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 ml chicken broth
- 2 shallot (s)
- 2 tablespoon oil (peanut oil)
- 200 g rice (risotto rice)
- 2 pear (s), firm
- 125 g breakfast bacon
- 50 g parmesan cheese
- sea-salt
- Cayenne pepper
- 1 lemon (s)
Print Recipe
Pin Recipe Instructions
- Leave out the crispy bacon and set aside, keep warm. Finely dice the shallots and sauté them in a risotto pan with a little peanut oil, add the rice and fry them until translucent. Deglaze with a little broth and cook according to the instructions on the package over a medium heat, stirring occasionally. Gradually fill up the broth when the rice has absorbed it. The rice should be slightly firm to the bite, which takes 25-30 minutes.
- In the meantime, dice the pears and drizzle with lemon juice. When the rice is cooked, fold in the diced pear and crumbled bacon. With sea salt and cayenne pepper
- to taste.
- Grate a fresh parmesan cheese cover over each portion.
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