Wednesday, October 15, 2014

Apple, Bacon and Thyme Risotto


Apple, Bacon and Thyme Risotto | Cooking on the Front Burner

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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

by Cooking on the Front Burner
Prep Time: 10 minutes
Cook Time: 40 minutes
Yield about 4 servings

Ingredients
  • 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
Instructions
  1. In a separate saucepan bring the chicken broth to a simmer and leave on entire time while making risotto
  2. In an another large pot over medium high heat place the bacon, onions and shallots and cook until bacon is almost crisp
  3. Next add the garlic and apples and cook for 3 minutes
  4. Add rice and cook until edges become translucent (stir often)
  5. Add wine and stir until it is reduced by about half
  6. 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)
  7. The end result should be a creamy rice with a slight bite to it
  8. Remove from heat add parmesan cheese, salt, pepper and thyme
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Do you have any other ideas for me?  Let me know!

Apple, Bacon and Thyme Risotto | Cooking on the Front Burner


11 comments:

  1. Deb, I adore risotto and really don't make it at home nearly as often as I should! This sounds divine! Thanks for sharing and pinning - have a great day!

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  2. Mmmm....sweet and savory! Pinned!

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  3. LOVE the flavors in this recipe, Deb! Apple and bacon is an excellent combination!

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  4. We did our apple picking and had SO many apples we didn't know what we would do with them.....well, 2 weeks, a few recipes, and 3 apple-eating kids later, they're almost all gone! But I'm SURE I still have one left to make this delicious risotto!

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  5. This sounds like the perfect side dish for Fall! I love the apple and bacon combo! Pinned and scheduled to share on FB!

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  6. Wow, that looks amazing Deb!! I love the flavor combination, it's so perfect anytime of year. :)

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  7. I've only made risotto once, Deb, and it's high time I make it again! I love this flavor combination -- such a great way to utilize all the great apples around right now!

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  8. This looks great. I love risotto but have never thought to add apple to it. The flavor pairing is perfect though!

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  9. What a great Risotto, I just love the flavors of the apple, bacon and thyme, sounds like fall comfort. Hope you are having a great day and thanks so much for sharing your awesome post with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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  10. yes, I have a lot of apples and need more things to make with them... this is a fabulous idea. pinning. Thanks for bringing this to Weekend Bites.

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  11. Just wanted you to know that your recipe is being featured on Weekend Bites. I will be pinning and tweeting it this week too.

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