It's apple season around our yard (only one tree and about 200+ Regent apples!) and I been asked by the DIY Guy to start using them up. We've made crisps and pies but I really wanted to try them in a savory recipe. Risotto happens to be one of my favorite side dishes. I use to be intimidated by the directions and all that stirring, but the time goes quick and then you are left with this creamy and flavorful dish - the perfect comfort food!
Ok, so I only used one apple but it was LARGE! Now we only have 199+ apples to go. I can see some applesauce, more crisps and pies in my future along with some apple caramel bars that I'll be sharing soon. And let's not forget eating them... that's allowed too - you know an apple a day...
Apple, Bacon and Thyme Risotto
Prep Time: 10 minutes
Cook Time: 40 minutes
Yield about 4 servings
- 2 cups arborio rice
- 5 1/2 cups chicken broth
- 1 cup white wine
- 1 tbl minced garlic
- 1 tbl minced shallot
- 2 tbls chopped onion
- 6 sprigs of fresh thyme (remove leaves from stems)
- 4 oz. bacon chopped into 1/4" pieces
- 1 large apple peeled, cored and cut into 1/2" cubes
- 1/3 cup parmesan cheese
- 1/4 tsp salt
- 1/4 tsp pepper
- In a separate saucepan bring the chicken broth to a simmer and leave on entire time while making risotto
- In an another large pot over medium high heat place the bacon, onions and shallots and cook until bacon is almost crisp
- Next add the garlic and apples and cook for 3 minutes
- Add rice and cook until edges become translucent (stir often)
- Add wine and stir until it is reduced by about half
- This next step should take about 25 minutes by adding a ladle full of hot broth at a time, stirring constantly and letting it be absorbed into the rice before adding more broth (over medium heat)
- The end result should be a creamy rice with a slight bite to it
- Remove from heat add parmesan cheese, salt, pepper and thyme
Powered by Recipage
Do you have any other ideas for me? Let me know!
Enjoy this creamy mushroom risotto recipe too.