Bacon Apple Risotto
The beauty of this dish is it can be eaten for breakfast, lunch or dinner. A bit of savory, a touch of sweet and the perfect creaminess of the risotto make it a game-changer. Feel free to replace the consomme with chicken or vegetable broth if desired. You can also use white wine instead of red. —Evan Young, Studio City, CA
Total TimePrep: 15 min. Cook: 40 min.
- 3 medium Fuji apples, cut into 1/2-inch dice
- 3 tablespoons lemon juice, divided
- 2-1/2 cups unsweetened apple juice
- 2 cups condensed beef consomme, undiluted
- 2 tablespoons butter
- 2 large yellow onions, cut into 1/2-inch dice
- 2 cups uncooked arborio rice
- 3/4 cup dry red wine
- 1/2 teaspoon salt
- 1/4 teaspoon coarsely ground pepper
- 8 bacon strips, cooked and roughly chopped
- Grated Parmesan cheese
- Toss apples in 1 tablespoon lemon juice; set aside. In a large saucepan, heat apple juice and consomme over medium-low heat.
- In a Dutch oven, melt butter over medium heat. Add onions; saute until softened and translucent, about 10 minutes. Stir in rice. Cook, stirring occasionally, until rice and onions begin to brown, 4-6 minutes.
- Add wine; cook, stirring, until liquid is almost evaporated, 1-2 minutes. Stir in hot apple juice mixture. Bring to a boil. Reduce heat; simmer, stirring occasionally, until liquid is absorbed, about 20 minutes. Stir in apples, salt, pepper and remaining lemon juice; cook until apples are crisp-tender, about 5 minutes.
- Sprinkle with bacon and Parmesan cheese.
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