Summary

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)

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Instructions

1. 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.
2. 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
3. to taste.
4. Grate a fresh parmesan cheese cover over each portion.