We have approximately 30 pounds of apples hanging out in our living room and kitchen. Eating them raw is fine, but that can only take you so far. Same with apple pie. How much of it can you really eat before getting sick of it?! So I decided to pair my apples with bacon… in a risotto.
Here’s what you’ll need –
- 1 cup risotto
- 1 tbsp butter
- 4 cups of chicken broth (vegetable if you’re vegetarian)
- 1 medium onion, sliced
- 6 slices of bacon
- 2 medium sized apples, diced into small cubes
- 2 – 3 cups of risotto greens (or arugula or spinach)
- Salt, pepper and Romano cheese to taste
Heat your broth to a simmer. Meanwhile, prepare all of our veggies (and fruit!). Melt the butter in a large sauce pan. Add risotto and coat. Cook for about one minute. A half cup at a time, add the broth and stir.
Simultaneously, or before, throw your bacon on a hot pan and cook until crispy (3 -4 minutes per side). Remove bacon and place on paper towels to drain. Throw your onions into the bacon fat and carmelize. This should take about 5 minutes. Stir occassionally so they don’t burn!
When you’ve added half of the broth, throw in your apples. Continue to keep adding broth. When you have about a cup left, add your greens so that they wilt. Add the remaning broth, continue to cook (and stir!). Once all of the liquid has been soaked up, remove from the heat. Crumble the bacon into the risotto and toss in the onions. Serve with Romano cheese (or plain). I personally didn’t need any extra salt as the bacon provided plenty. But everyone’s different!