Apple Cider Risotto with Bacon and Butternut Squash

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 it’s tender but still has the slightest bite and chew to it. Half the roasted butternut and apple mixture gets pureed 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. Serve the risotto with roast chicken or pork tenderloin, or a zingy arugula salad. 

Why use cider instead of wine in this risotto?

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 doesn’t become too sweet.

What not to do when making risotto?

A common misconception about risotto is that it takes a long time to make and that you’ll be standing over the stove for an hour. In reality, the time spent cooking arborio rice should not exceed 20 minutes. If you’re cooking your rice any longer than that, it will be overcooked, blown out, and mushy. And while there are other steps before adding the rice that take a little time (in this case, cooking the bacon and aromatics), it’s still easily achievable in under an hour from start to finish. 

Can you use other types of squash?

Absolutely. Any type of winter squash, such as honeynut, kabocha, or pumpkin will work well instead of butternut. 

Notes from the Food & Wine Test Kitchen

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 don’t wash it down the drain. 

Suggested pairing

Try pairing a crisp, artisanal apple cider, such as Austin Eastciders Original Dry, with this creamy fall side.

This recipe was developed by Nicole Hopper; the text was written by Breana Killeen.