Risoni with Bacon, Spring Onions and Tomatoes

Chop the white of the spring onions finely, cut beautiful green into fine rings.

Heat the olive oil. Sauté the spring onions and garlic. Add the risoni and extinguish with the white wine. Cook, stirring occasionally. Add the soup and the tomato cubes. Cook the pasta al dente with the lid closed.

In the meantime, cut the bacon (**) into strips three to four cm wide. Roast in its own fat until crispy, then spread evenly over the risoni.

If desired, add grated Parmesan or Sbrinz cheese separately.

(*) Risoni, also called orzo, are small rice-grain pasta, mostly used in Italian cuisine as a soup garnish, while in Greek cuisine they are often used as an ingredient in stews or as a pasta dish in their own right.

(**) Instead of bacon you can use fried ham or possibly – the luxury version – fried giant shrimps over the dish form. But the Risoni taste just as great without meat!

Our tip: Use bacon with a fine, smoky note!

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