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Apple Cider Risotto

Apple Cider Risotto

This Apple Cider Risotto is a rich, luxurious, and deeply comforting fall dinner made with roasted winter squash, apple cider, aromatic herbs, and creamy Parmesan. A smooth squash–apple purée blends into the Arborio rice for a naturally velvety texture without heavy cream.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian, Seasonal
Calories: 395
Ingredients Equipment Method Notes

Ingredients
  

  • 1 small winter squash, peeled and cubed (butternut or honeynut)
  • 1 small tart apple, peeled and cubed
  • 2 tbsp extra-virgin olive oil
  • 6 cups chicken stock, divided (or vegetable stock)
  • 4 slices thick-cut bacon, chopped (optional)
  • 1/2 cup finely chopped shallots
  • 1 1/2 cups Arborio rice
  • 1 cup hard apple cider (8 oz)
  • 4 oz Parmigiano-Reggiano, finely grated
  • 1/4 cup cold unsalted butter, diced
  • fresh sage and thyme

Equipment

  • oven
  • baking sheet
  • pressure cooker or large pot
  • blender or food processor
  • stirring spoon

Method
 

  1. Preheat oven to 425°F. Toss squash, olive oil, salt, pepper, sage leaves, and garlic cloves on a baking sheet. Roast for 15 minutes. Add the cubed apple and roast 10–15 minutes more until tender.
  2. Reserve 1 cup of the roasted squash and apple mixture. Transfer the rest to a blender with 1/2 cup chicken stock and purée until smooth. Set aside.
  3. In a large pot or pressure cooker, cook bacon until crisp. Remove bacon, leaving drippings. Add shallots, sage, and thyme and cook until softened, about 3 minutes.
  4. Add Arborio rice and cook, stirring, until edges turn translucent. Add apple cider and stir until mostly absorbed.
  5. Add 5 1/2 cups hot chicken stock. Lock pressure cooker lid and cook at high pressure for 7 minutes. Release pressure.
  6. Stir in the purée, Parmesan, and cold butter. Cover 2 minutes, then add bacon and stir vigorously until glossy. Serve topped with reserved roasted squash and fresh thyme.

Notes

Use hard apple cider for proper acidity and depth. Always roast the squash and apples until caramelized for maximum flavor. Add butter and Parmesan off the heat for a glossy, creamy finish. For a vegetarian version, omit the bacon and use vegetable stock.