This ultra-rich and creamy risotto gets a touch of sweetness, thanks to butternut squash, and subtle tartness from Granny Smith apple to balance it out. Bacon drippings coat the arborio rice, lending a slightly smoky and deeply savory flavor infused into every grain. The rice is cooked just a hair past al dente so that itās tender but still has the slightest bite and chew to it.
Half the roasted butternut and apple mixture gets purƩed and stirred into the risotto (the other half is reserved for topping), and a hefty amount of Parmesan and a little butter at the end add even more umami and make it nicely glossy and extra creamy. We served ours as a side to Thyme-and-Dijon-Seared Pork Tenderloin with Cider Pan Sauce.
NOTE: Apple cider gives risotto a subtle acidity, but also a bit of sweetness and fruitiness compared to a dry white wine. Try using a dry or off-dry cider instead of a sweet cider to make sure the dish doesnāt become too sweet.
To nail the timing, make sure you start cooking the risotto as soon as your butternut goes into the oven. Once the vegetables are in the oven, start step 2 concurrently; everything should line right up so that you can make the puree and stir it in as soon as the rice is ready.
Do not rinse your rice! For risotto, we want all that starch on the rice to make it nice and creamy, so donāt wash it down the drain. End result? So creamy with perfectly balanced flavors. This feels like a restaurant-quality dish at home.
The original recipe indicated that it made 4 servings. In the end, it yielded 6 to 8 servings! To cut back, we suggest using 1 cup of arborio rice and 4 cups of chicken stock, while keeping the amounts of the other ingredients the same.
Yes, risotto can be made in advance, though it requires a specific technique to maintain the best texture. **Par-cooking method (most recommended):**
Cook the risotto about 80% of the way through – until the rice is still quite firm but has absorbed most of the liquid. Spread it on a sheet pan to cool quickly, then refrigerate. When ready to serve, reheat gently with additional warm stock, stirring in butter and cheese at the end. This gives you the best texture while saving time during service.
Apple Cider Risotto with Bacon and Butternut Squash
Ingredients
Roasted Squash
- 1 small butternut squash, peeled and cut into 1/2-inch cubes (about 4 1/2 cups)
- 2 Tbsp. extra-virgin olive oil
- 1 tsp. kosher salt, plus more to taste
- 1/4 tsp. black pepper
- 4 fresh sage leaves
- 2 garlic cloves, peeled
- 1 small tart apple (such as Granny Smith), peeled and cut into 1/2-inch cubes (about 1 cup)
Risotto
- 6 cups reduced-sodium chicken broth
- 4 thick-cut bacon slices (about 4 oz.), chopped into 1/2-inch pieces
- 1/2 cup finely chopped shallots
- 1 tsp. finely chopped fresh sage leaves
- 1/2 tsp. finely chopped fresh thyme leaves, plus more for garnish
- 1 1/2 cups uncooked arborio rice or carnaroli rice
- 1 cup (8 oz.) hard apple cider
- 4 oz. Parmigiano-Reggiano cheese, finely grated (about 1 cup)
- 1/4 cup cold unsalted butter, diced
Directions
- Make the roasted squash: Preheat oven to 425Ā°F. Toss together squash, oil, salt, pepper, sage leaves, and garlic cloves on a large rimmed baking sheet. Roast for 15 minutes. Add apple to baking sheet, stirring to combine; roast until squash and apple are tender, 10 to 15 minutes. Set aside.
- Meanwhile, make the risotto: Bring broth to a simmer in a medium saucepan over medium-high; reduce heat to maintain a gentle simmer. Set aside 1/2 cup broth.
- Cook bacon in a large high-sided skillet over medium, stirring occasionally, until bacon is rendered and crisp, 8 to 10 minutes. Transfer to a paper towelālined plate using a slotted spoon; set aside.
- Add shallots, sage, and thyme to drippings in skillet; cook over medium, stirring occasionally, until softened, about 3 minutes. Add rice; cook, stirring constantly, until rice is translucent around edges, about 3 minutes. Add cider; cook, stirring occasionally, until cider is almost completely absorbed, 1 to 2 minutes. Increase heat to medium-high, and ladle 1 cup simmering broth over rice until just covered. Cook, stirring occasionally, until rice absorbs most of the broth, about 3 minutes. Continue adding broth, about 1/2 cup at a time, stirring often, until nearly absorbed between additions and all remaining broth is used, 15 to 18 minutes total. Remove risotto from heat.
- Transfer 1 cup roasted squash mixture to a small bowl; set aside for serving. Transfer remaining squash to a blender or food processor; add reserved 1/2 cup broth, and process until smooth, about 45 seconds.
- Stir squash puree into risotto until well blended; add Parmigiano-Reggiano cheese and cold butter. (Do not stir.) Cover and let stand for 2 minutes. Uncover and add reserved cooked bacon; stir vigorously until butter is completely melted and risotto is thick, smooth, and glossy, about 2 minutes. Add additional salt to taste, if desired.
- Allow dinner guests to serve themselves the appropriate amount of risotto. Top evenly with reserved roasted squash mixture; garnish with cooked bacon and additional thyme. Serve immediately.
Recipe by Breana Lai Killeen for Food & Wine
Accounting for Taste 
Great recipe! I love hard cider.
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