Serves 4

• 280 g rice for risotto
• 2 diced Kiku apples
• ½ finely cut onion
• 1 teaspoon of finely cut rosemary
• salt, pepper
• 50 ml. white wine
• approx. 1 litre of broth
• 2 tablespoons of olive oil
• 1 tablespoon of butter
• 2 tablespoons of Parmesan cheese

Preparation:
Heat the olive oil in a saucepan, add the finely cut onion, then the rice. Pour over the white wine and allow it to evaporate.
Pour broth over the risotto from time to time and mix for 12 minutes.
Add salt and pepper, the rosemary and the apples.
After cooking whisk with the butter and the Parmesan.
Cooking time approx. 18 minutes.