BACON APPLE RISOTTO

Bacon Apple Risotto image

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

Provided by Taste of Home

Time 55m

Yield 8 servings.

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 365 calories, Fat 7g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 775mg sodium, Carbohydrate 61g carbohydrate (16g sugars, Fiber 3g fiber), Protein 10g protein.