Risotto with red cabbage, bacon cubes and pine nuts

Name: risotto with red cabbage, bacon cubes and pine nuts
Total time: 30 min
Yield: 4
Ingredients: 3 tablespoon olive oil; 1 Red onion; 300 gram Red cabbage; 300 gram risotto rice; 1 clove; 1 laurel leaf; 200 milliliters Red wine; 600 milliliters vegetable stock of tablet; 200 gram smoked bacon cubes; 60 gram pine nuts; 50 gram raisins; 1 tablespoon butter

Ingredients

3 tablespoon olive oil
1 Red onion
300 gram Red cabbage
300 gram risotto rice
1 clove
1 laurel leaf

200 milliliters Red wine
600 milliliters vegetable stock of tablet
200 gram smoked bacon cubes
60 gram pine nuts
50 gram raisins
1 tablespoon butter

Directions

Heat the oil in a thick-bottomed pan and fry the onion for about 5 minutes. Add the red cabbage and cook for a few minutes.
Turn the heat source down and add the rice, clove and bay leaf. Stir briefly over the bottom of the pan. Pour in the wine and bring to a boil. Gradually add the stock and stir for about 20 minutes over the bottom of the pan until the rice has absorbed most of the stock.
Meanwhile, bake the bacon cubes in a dry, hot frying pan. Add the pine nuts and raisins to the bacon fat.
Stir as the risotto is done, stir in the butter, season with pepper and scoop on plates. Divide the bacon, pine nuts and raisins.