Preparation

Proceed as for a standard risotto, but add two coffee spoons of BAUER VEGETABLE DADOCREMA to the rice while roasting, then quench with the wine and continue cooking with the water for at least 13 minutes. Then turn off the heat, leave to stand for a couple of minutes and stir in the butter and Parmesan cheese to coat the rice.
Serve in individual plates, sprinkle finely diced apple with just a smidgeon of BAUER VEGETABLE DADOCREMA over the rice and garnish with fresh thyme sprigs.