Apple Risotto
I have always been scared to make risotto but this Creamy Apple Risotto is easy to make, full of flavor, and the perfect bowl of comfort food. Topped with crispy, smoky bacon and ready in less than 30 minutes, start to finish. Serve this as the main event!
Apple Risotto
Whether it’s fall or not, or even apple season, risotto is always on my menu! It’s easy to make, versatile in that you can add just about any vegetable and flavor, and produces a delicious bowl of comfort food like no other!
It just so happens to be fall right now in my neck of the woods so I am thinking an apple risotto is just what’s perfect for dinner tonight.
Seem too sweet? How about some tangy goat cheese and crispy smoky bacon to up the yumminess?
Some of my other favorite apple recipes include this apple slaw, these apple turnovers, and these apple cider pork chops. Take full advantage of apple season with these.
What is Risotto?
Despite what you might have heard, risotto is a cooking technique and not an actual rice grain.
It’s cooking the rice slowly, by adding small amounts of liquid, until the arborio rice absorbs the stock and turns creamy and delicious.
Ingredients Needed
Apple – I like to use Granny Smith apples because they are tart but use your favorite.
Arborio Rice – This short grain rice gets it’s name from a town in Italy and is high in starch which gives risotto it’s creamy texture.
Apple Juice – I use apple juice or apple cider to deglaze the pan. You can also use white wine or broth instead if you like.
Onion – Use white or sweet onion.
Bacon – I like to use center cut bacon as there is less fat but use your favorite.
Goat Cheese – Plain goat cheese is best. Substitute cream cheese if needed.
Pantry staples – Unsalted butter, chicken broth, salt, black pepper.
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How to Make Apple Risotto
First: In a medium sized saucepan, add the 4 cups of stock and bring to a simmer. Cover and keep hot.
Second: 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 onion, rice, and butter. Cook until onion is tender and rice is toasted.
Third: 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.
Fourth: Add in the diced apples and 1 more cup of stock. Cook while stirring until the stock is absorbed.
Continue adding stock 1 cup at a time cook until rice is al dente and mixture is creamy (about 20-25 minutes total).
Fifth: Remove from the heat and stir in the goat cheese. Stir until fully incorporated and the risotto is creamy.
Top with crumbled bacon and season to taste with salt and pepper. Serve immediately!
For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.
How long does it last?
If there happens to be any leftovers, store them in the refrigerator, in an airtight container for up to 3 days.
To reheat, add to a saucepan on the stove top. Add a little bit of broth will make it creamy again.
Tips for No Leftovers
- Don’t rinse the rice. Risotto needs the starch on the rice to help keep it creamy.
- Over-toasting the rice is a no-no. Too much and the rice will not cook properly.
- Make sure you purchase short grain arborio rice.
- Use butter instead of oil for a more creamy texture.
- Don’t stir too often. The risotto will turn gummy.
- Add the chicken stock slowly and wait for each each addition to be absorbed.
- Wait and add the goat cheese at the end more maximum creaminess.
If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!
This creamy and tangy apple risotto is perfect for dinner during a busy week. Full of tart apples, creamy goat cheese, and topped with crispy bacon. Comforting and warm in the belly!
Apple Risotto with Bacon
Ingredients
- 4 slices bacon diced
- 1 1/2 cups arborio rice
- 1 cup sweet onion
- 2 tablespoons butter unsalted
- 1/2 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
- Don’t rinse the rice. Risotto needs the starch on the rice to help keep it creamy.
- Over-toasting the rice is a no-no. Too much and the rice will not cook properly.
- Make sure you purchase short grain arborio rice.
- Use butter instead of oil for a more creamy texture.
- Don’t stir too often. The risotto will turn gummy.
- Add the chicken stock slowly and wait for each each addition to be absorbed.
- Wait and add the goat cheese at the end more maximum creaminess.
Nutrition
- Italian Basil Fried Rice by Magical Ingredients
- Stuffed Acorn Squash by A Day in the Life on the Farm
- Healthy Whole Wheat Apple Banana Bread by Hezzi-D’s Books and Cooks
- Beef with Barley Soup by The Spiffy Cookie
- Homemade Mexican Rice by Jen Around the World
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This sounds amazing. Love the flavor profile.
This is a very interesting recipe! I was waiting to check your post after I saw the title! Simply delicious! And a perfect fall recipe too! I am bookmarking to try this.
Apples and goat cheese in a risotto sounds amazing and perfect for fall.
I love risotto of any kind. I have not made an apple version so I am going to have to definitely give this one a try.
Absolutely Delicious!!! This Recipe was amazing and incredible easy. I did switch the Goat Cheese for Sharp Cheddar but it still came out amazing. Definitely a must save Recipe and you will be serving it a lot once you try if for the first time. The flavor was brilliant and blended incredible nicely together and the Bacon gives it just the right touch.
Thank you so much! I am so glad you like it!