Bacon Apple Risotto

12 ingredients
4 steps

Ingredients

  • 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

Directions

  1. 1
    Toss apples in 1 tablespoon lemon juice; set aside. In a large saucepan, heat apple juice and consomme over medium-low heat.
  2. 2
    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.
  3. 3
    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.
  4. 4
    Sprinkle with bacon and Parmesan cheese.

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