Apple Risotto With Bacon
Apple risotto is creamy and a little tangy, with tart Granny Smith apples cooked right into the rice and crispy bacon crumbled over the top. Serve it as the main event for a fall Sunday dinner or as a side for date night at home. It’s made from budget friendly pantry staples and takes about 40 minutes to make 8 servings.
I was always scared to make risotto. Not because I was afraid of ruining it, but all that stirring sounded like a lot of work. So maybe not “scared” but too lazy…
Turns out it’s easy, and not to taxing. And I can drink wine in my PJs while I’m doing it. Now risotto is always on my menu. Throw in apple season, and it takes on a whole new feel.
Fall in my neck of the woods means apples, though. And if apples in rice sound too sweet to you, that’s what the tangy goat cheese and crispy, smoky bacon are for.
I’ve got more apple recipes listed below if you have a bag to use up.
More Apple Recipes
- Apple Cider Pork Chops – tender pork in a creamy apple cider sauce, all in one pan
- Cabbage and Apple Slaw – crisp cabbage and tart apples in a tangy dressing
- Apple Turnovers – flaky puff pastry filled with cinnamon spiced apples
- Homemade Apple Pie Filling – tender spiced apples that beat the canned stuff
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
Apple – I like Granny Smith because it’s tart, but use your favorite.
Arborio Rice – This short grain rice gets its name from a town in Italy. It’s high in starch, which is what makes risotto creamy. Long grain rice won’t work here.
Apple Juice – This deglazes the pan. Apple cider works too, but it can make the risotto a little sweet. White wine or broth also work, you’ll just get less apple flavor.
Bacon – I use center cut bacon since there’s less fat, but use your favorite.
Goat Cheese – Plain goat cheese is best. Cream cheese works in a pinch. It’s just not as tangy.
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How To Make Apple Risotto with Bacon
- Pour the 4 cups of stock into a medium saucepan and bring it to a simmer. Cover and keep it hot.
- In a large saucepan, cook the diced bacon over medium heat until crisp. Move it to a paper towel lined plate and leave the bacon fat in the pan.
- Add the diced onion, rice and butter. Cook until the onion is tender and the rice is toasted.
- Add the apple juice and stir to deglaze the pan, scraping up any brown bits on the bottom. Add 1 cup of the hot stock, stir, and bring it to a boil.
- Reduce the heat to medium low and stir regularly until the liquid is absorbed. Add another 1 cup of stock and cook, stirring, until it’s absorbed.
- Add the diced apples and 1 more cup of stock. Cook, stirring, until the stock is absorbed.
- Add the last cup of stock and cook until the rice is al dente and creamy, about 20 to 25 minutes total.
- Take the pan off the heat and stir in the goat cheese until it’s fully mixed in and creamy.
- Crumble the bacon a little over the top, season with salt and pepper, and serve right away.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat on the stove top with a splash of broth to make it creamy again. The microwave works in a pinch, but it gets gluey.
What Is Risotto?
Risotto is a way of cooking rice, not a type of rice. You add hot stock a little at a time and let the arborio rice soak it up until it turns creamy.
Frequently Asked Questions
Toast arborio rice in a little fat, then add hot stock 1 cup at a time. Stir regularly and let each cup soak in before you add the next. Don’t rinse the rice first. The starch is what makes it creamy.
Stir diced apples into the rice partway through cooking so they soften but still hold their shape. In this risotto, they go in with the third cup of stock.
Recipe Tips & Tricks
- Don’t rinse the rice. Risotto needs that starch to stay creamy.
- Don’t over toast the rice, or it won’t cook properly.
- Buy short grain arborio rice. Regular long grain rice won’t get creamy.
- Use butter instead of oil for a creamier texture.
- Stir regularly. You don’t have to stand there stirring nonstop.
- Add the hot stock slowly and let each addition soak in before you add more.
More Stovetop Side Dishes
- Parmesan Orzo – toasted orzo simmered in broth and finished with Parmesan
- Creamed Potatoes – tender potato chunks in a light, creamy sauce
- Brussels Sprouts with Bacon – crispy bacon and a hint of bourbon
- Wild Rice Stuffing – earthy wild rice with fresh herbs
If you love this recipe as much as I do, please leave us a ⭐️⭐️⭐️⭐️⭐️ five-star review in the comment section below. Thanks!
Apple Risotto With Bacon
Ingredients
- 4 slices bacon diced
- 1 ½ cups arborio rice
- 1 cup sweet onion diced
- 2 tablespoons butter unsalted
- ½ cup apple juice
- 4 cups chicken stock
- 1 large Granny Smith apple peeled & diced
- 4 ounces goat cheese
Instructions
- In a medium sized saucepan, add the 4 cups of stock and bring to a simmer. Cover and keep hot.
- In a large saucepan, cook bacon over medium heat. Cook until crisp and remove the bacon to a paper towel lined plate and leave bacon fat in the pan.
- Add the rice, butter, and onion. Cook until onion is tender and rice is toasted.
- Add the apple juice and stir to deglaze the pan and remove any brown bits on the bottom.
- Add 1 cup of the hot chicken stock. Stir to mix. Bring to a boil. Reduce heat to medium-low and stir constantly until liquid is absorbed. Add another 1 cup of stock, cook stirring until liquid is absorbed.
- Add in the diced apples and 1 more cup of stock. Cook while stirring until the stock is absorbed. Add in the remaining 1 cup and cook until rice is al dente and mixture is creamy (about 20-25 minutes total).
- Remove from the heat and stir in the goat cheese. Stir until fully incorporated and the risotto is creamy.
- Serve topped with crumbled bacon and season to taste with salt and pepper. Serve immediately!
Notes
- Swaps: Apple cider works in place of the apple juice but runs a little sweeter. White wine or broth work too, with less apple flavor. Cream cheese can stand in for the goat cheese. It’s less tangy.
- Rice: Use arborio and don’t rinse it.
- Stirring: Stir regularly while each cup of stock soaks in.
- Leftovers: Keep in an airtight container in the fridge up to 3 days. Reheat on the stove with a splash of broth.
- Serving: Serve right away, while it’s creamy.
Nutrition
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