Bacon Apple Risotto

• 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

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

apples, lemon juice, apple juice, condensed beef, butter, yellow onions, arborio rice, red wine, salt, ground pepper, bacon, parmesan cheese

Taken from www.tasteofhome.com/recipes/bacon-apple-risotto/ (may not work)