Make creamy apple cider risotto with roasted butternut squash, Parmesan, and herbs. Includes optional bacon, apples, and dry hard cider variations.
This Creamy Apple Cider Risotto with Roasted Butternut Squash Recipe combines the comforting flavors of autumn in a rich, creamy, and beautifully balanced dish. Tender Arborio rice slowly absorbs warm broth and apple cider, creating a velvety risotto complemented by caramelized butternut squash, freshly grated Parmesan cheese, and fragrant sage and thyme.
For a delicious variation, add crispy bacon for a smoky, savory flavor or sautéed Honeycrisp apples for a delicate sweetness and slightly tart finish. Both ingredients are optional, allowing you to enjoy a classic butternut squash risotto or create a more flavorful combination with apples, bacon, or both.
This versatile recipe also offers two delicious cider options. Fresh, unfiltered apple cider provides a naturally sweet, fruity flavor, while dry hard apple cider introduces a slightly more complex taste with subtle acidity that complements the richness of the Parmesan cheese. Either option creates a wonderful balance of sweet and savory flavors.
Perfect for cozy fall dinners, Thanksgiving gatherings, or elegant holiday entertaining, this naturally gluten-free apple cider risotto makes a satisfying main course or a beautiful seasonal side dish. Serve it alongside roasted chicken, pork tenderloin, turkey, or a simple green salad for a delicious autumn-inspired meal.
Directions
Step 1: Roast the Butternut Squash
Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
In a medium bowl, toss the cubed butternut squash with olive oil, kosher salt, black pepper, and fresh thyme until evenly coated.
Spread the squash in a single layer on the prepared baking sheet, leaving a little space between the pieces to encourage caramelization.
Roast for 20 to 25 minutes, turning halfway through, until the squash is tender and lightly golden around the edges.
Remove from the oven and set aside. Reserve a few pieces for garnish, if desired.
Step 2: Prepare the Optional Crispy Bacon
If using bacon, place the chopped bacon in a large, heavy-bottomed skillet or Dutch oven over medium heat.
Cook for approximately 6 to 8 minutes, stirring occasionally, until golden brown and crispy.
Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Reserve approximately 2 tablespoons of bacon fat in the skillet and discard the excess.
Set aside one-third of the crispy bacon for garnish.
If preparing the risotto without bacon, skip this step and use the olive oil and butter listed in the risotto ingredients.
Step 3: Prepare the Optional Sautéed Apples
If adding fresh apples, melt 1 tablespoon of butter in a small skillet over medium heat.
Add the diced Honeycrisp apple and cook for approximately 3 to 4 minutes, stirring occasionally, until the pieces begin to soften and develop lightly golden edges.
Add the finely chopped fresh sage during the final minute of cooking.
Remove from the heat and set aside. The apples should remain slightly firm so they maintain their texture when folded into the risotto.
Reserve a few pieces for garnish, if desired.
Step 4: Sauté the Shallot
For the bacon-free version, heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large, heavy-bottomed skillet or Dutch oven over medium-low heat.
If using bacon, use the reserved 2 tablespoons of bacon fat and 1 tablespoon of butter instead of the olive oil.
Add the finely chopped shallot and cook for approximately 2 to 3 minutes, stirring frequently, until softened and translucent.
Add the fresh sage and cook for another 30 seconds, allowing its aroma to develop without browning.
The shallot and herbs create a flavorful foundation that complements the apple cider and roasted butternut squash.
Step 5: Toast the Arborio Rice
Add the Arborio rice directly to the skillet with the softened shallot.
Stir continuously for approximately 1 to 2 minutes, allowing the grains to become evenly coated in the butter and oil or bacon fat.
The rice should become slightly translucent around the edges while remaining opaque in the center.
Toasting the Arborio rice enhances its delicate nutty flavor and helps the grains maintain their structure during cooking.
Step 6: Add the Apple Cider or Hard Cider
Pour the fresh apple cider or dry hard apple cider into the skillet, stirring gently to release any flavorful browned bits from the bottom.
Allow the cider to simmer for approximately 2 to 3 minutes, stirring occasionally, until most of the liquid has been absorbed.
Fresh apple cider introduces a natural fruity sweetness, while dry hard cider provides a slightly less sweet flavor with a subtle acidity that complements the savory Parmesan cheese and herbs.
Both options work beautifully with the roasted butternut squash and optional apples or bacon.
Step 7: Gradually Add the Warm Broth
Reduce the heat to maintain a gentle simmer.
Add approximately 1/2 cup of warm broth to the rice, stirring frequently until most of the liquid has been absorbed.
Continue adding the broth in 1/2-cup increments, allowing each addition to absorb before adding more.
Cook for approximately 18 to 22 minutes, until the rice is tender with a slight firmness in the center.
As the Arborio rice cooks, it gradually releases starch, creating the naturally creamy texture associated with traditional Italian risotto.
The finished risotto should be creamy and gently flowing rather than thick or stiff. Add a little additional warm broth if necessary.
Step 8: Add the Roasted Butternut Squash and Optional Ingredients
When the Arborio rice is nearly tender, gently fold in the roasted butternut squash.
If using bacon, add the cooked bacon, reserving the portion set aside for garnish.
If using apples, fold in the sautéed Honeycrisp apple pieces.
Stir carefully to distribute the ingredients without breaking apart the squash or apples.
Allow everything to warm together for approximately 1 to 2 minutes.
The roasted squash adds natural sweetness, while the optional crispy bacon and sautéed apples introduce additional layers of flavor and texture.
Step 9: Finish with Parmesan, Butter, and Fresh Thyme
Remove the skillet from the heat.
Add the freshly grated Parmesan cheese, remaining tablespoon of butter, and fresh thyme leaves.
Stir gently until the butter melts and the Parmesan is fully incorporated into the creamy risotto.
Taste and adjust the seasoning with kosher salt and freshly ground black pepper.
If the risotto becomes too thick, stir in a small splash of warm broth until it reaches a smooth, creamy consistency.
Step 10: Garnish and Serve
Spoon the warm risotto into shallow serving bowls.
Top with reserved roasted butternut squash, additional freshly grated Parmesan cheese, and fresh thyme or sage leaves.
If using bacon, sprinkle the reserved crispy pieces over the finished risotto.
If using apples, arrange a few sautéed apple pieces over each serving.
Finish with freshly ground black pepper and serve immediately while the risotto is creamy and warm.
Notes
Fresh, unfiltered, unsweetened apple cider provides a naturally sweet, fruity flavor that complements the roasted butternut squash. For a slightly less sweet and more complex flavor, substitute an equal amount of dry hard apple cider. Choose a crisp, dry variety without added spices or excessive sweetness. Apple cider vinegar is not a suitable substitute for either option.
Honeycrisp apples are an excellent choice for the optional apple variation because they offer a balanced sweetness and maintain their texture during cooking. Pink Lady, Braeburn, or Granny Smith apples also work beautifully. For a less sweet risotto, choose Granny Smith or Pink Lady.
The bacon is completely optional. For a vegetarian version, prepare the risotto with olive oil, butter, gluten-free vegetable broth, and a vegetarian Parmesan-style cheese made without animal rennet. If using bacon, applewood-smoked bacon pairs especially well with the apple cider and roasted squash.
Both optional additions can be included in the same recipe. The combination of crispy bacon and sautéed apples creates a lovely balance of smoky, sweet, and savory flavors. If adding both, there is no need to increase the amount of cider.
Arborio rice produces a naturally creamy risotto because of its high starch content. Carnaroli rice is another excellent option. Avoid rinsing the rice before cooking, as the starch is essential for developing the proper consistency.
Roasting the butternut squash separately enhances its natural sweetness and helps preserve its tender texture. Precut butternut squash can be used for convenience, provided the pieces are approximately the same size.
Fresh sage and thyme complement the cider, apples, and roasted squash. Their earthy flavors help balance the sweetness and create a more savory finish. Freshly grated Parmesan adds richness and provides a smooth, creamy consistency.
The amount of broth may vary depending on the rice and cooking temperature.
The finished risotto should spread gently when spooned onto a plate rather than hold its shape in a firm mound. A small amount of additional warm broth can restore its creamy texture before serving.
The butternut squash, bacon, and apples can be prepared ahead of time and refrigerated separately for up to 2 days. For the best texture, cook the risotto shortly before serving.
Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Reheat gently in a saucepan with a splash of broth, stirring until thoroughly heated to 165°F. The rice will soften slightly during reheating.
This apple cider risotto makes a beautiful autumn main course or holiday side dish. Serve it alongside herb-roasted chicken, pork tenderloin, roasted turkey, or a fresh arugula salad with apple cider vinaigrette.
Arborio rice is naturally gluten-free, but always verify that the broth, bacon, hard cider, and other packaged ingredients are gluten-free when preparing this recipe for someone with celiac disease or gluten sensitivity.
When using hard apple cider, remember that cooking does not necessarily remove all the alcohol. Must be 21 years of age or older to purchase or consume alcoholic beverages. Please drink responsibly.
