Apple Risotto With Bacon

Creamy apple risotto with tart Granny Smith apples, tangy goat cheese and crispy bacon on top. Serve it as a side or the main event.

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Course: Side Dish

Cuisine: Italian

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings:

Author: Jennifer Stewart

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 diced 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 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 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.
Crumble the bacon a little over the top. Season to taste with salt and pepper. Serve immediately!

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.