Summary

Ingredients

• 1 large onion (s), red
• 2 cloves garlic
• 25 g butter or mararine
• 400 g risotto rice
• 100 ml apple juice or white wine or mixed
• 2 teaspoons thyme or rosemary needles
• 1 bay leaf
• ml 1,250 vegetable stock
• 2 tablespoon honey
• 4 small apples, e.g. B gala
• 20 g oat cheese, crumbly
• 100 g oat cream cheese
• some nutmeg
• some pepper, fresh from the mill
• a bit salt
• possibly rosemary as decoration

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Instructions

1. Heat the vegetable stock. Finely chop the onion and garlic.
2. Melt 20 g butter in a saucepan and sauté the onion and garlic in it. Add the risotto rice and let it turn to glass. Then deglaze with apple juice or white wine or a mixture of both. As soon as the liquid has boiled off, add the bay leaf and a ladle of vegetable stock and simmer while stirring. Repeat this over and over until the broth is gone. The rice should still have bite, but not be too firm. Exact quantities are difficult here, you have to do that by feeling!
3. As soon as the risotto has the desired consistency, remove the bay leaf, stir in the goat`s cream cheese and let it melt and season the risotto with salt, nutmeg and the herbs and season to taste.
4. Cut the apples with the skin into approx. 1.5 cm thick slices and fry them in a pan with the remaining butter. After about 2 minutes, drizzle a tablespoon of honey over it and turn the apples. Let it fry again for 2 minutes and drizzle the rest of the honey over it.
5. To serve, place a ladle risotto in a deep plate. Drape the apple slices on top. Crumble the goat cheese over it, place a sprig of rosemary over it and garnish with fresh pepper from the mill.