Apple Cider Risotto with Bacon and Butternut Squash

• 总时间: 1 hour 5 minutes

配料

1 small butternut squash, peeled and cut into 1/2-inch cubes (about 4 1/2 cups)

2 tablespoons extra-virgin olive oil

1 teaspoon kosher salt, plus more to taste

1/4 teaspoon black pepper

4 fresh sage leaves

2 garlic cloves, peeled

1 small tart apple (such as Granny Smith), peeled and cut into 1/2-inch cubes (about 1 cup)

6 cups reduced-sodium chicken broth

4 thick-cut bacon slices (about 4 ounces), chopped into 1/2-inch pieces

1/2 cup finely chopped shallots

1 teaspoon finely chopped fresh sage leaves

1/2 teaspoon finely chopped fresh thyme leaves, plus more for garnish

1 1/2 cups uncooked arborio rice or carnaroli rice

1 cup (8 ounces) hard apple cider

4 ounces Parmigiano-Reggiano cheese, finely grated (about 1 cup)

1/4 cup cold unsalted butter, diced

步骤

Make the roasted squash: Preheat oven to 425°F. Toss together squash, oil, salt, pepper, sage leaves, and garlic cloves on a large rimmed baking sheet. Roast for 15 minutes. Add apple to baking sheet, stirring to combine; roast until squash and apple are tender, 10 to 15 minutes. Set aside.

Meanwhile, make the risotto: Bring broth to a simmer in a medium saucepan over medium-high; reduce heat to maintain a gentle simmer. Set aside 1/2 cup broth.

Cook bacon in a large high-sided skillet over medium, stirring occasionally, until bacon is rendered and crisp, 8 to 10 minutes. Transfer to a paper towel–lined plate using a slotted spoon; set aside.

Add shallots, sage, and thyme to drippings in skillet; cook over medium, stirring occasionally, until softened, about 3 minutes. Add rice; cook, stirring constantly, until rice is translucent around edges, about 3 minutes. Add cider; cook, stirring occasionally, until cider is almost completely absorbed, 1 to 2 minutes. Increase heat to medium-high, and ladle 1 cup simmering broth over rice until just covered. Cook, stirring occasionally, until rice absorbs most of the broth, about 3 minutes. Continue adding broth, about 1/2 cup at a time, stirring often, until nearly absorbed between additions and all remaining broth is used, 15 to 18 minutes total. Remove risotto from heat.

Transfer 1 cup roasted squash mixture to a small bowl; set aside for serving. Transfer remaining squash to a blender or food processor; add reserved 1/2 cup broth, and process until smooth, about 45 seconds.

Stir squash puree into risotto until well blended; add Parmigiano-Reggiano cheese and cold butter. (Do not stir.) Cover and let stand for 2 minutes. Uncover and add reserved cooked bacon; stir vigorously until butter is completely melted and risotto is thick, smooth, and glossy, about 2 minutes. Add additional salt to taste, if desired.

Divide risotto evenly among 4 plates. Top evenly with reserved roasted squash mixture; garnish with additional thyme. Serve immediately.

营养

• 卡路里: 748 kcal
• 总脂肪: 36 g
• 饱和脂肪: 15 g
• 不饱和脂肪: 0 g
• 胆固醇: 80 mg
• 钠: 2093 mg
• 总碳水化合物: 86 g
• 膳食纤维: 13 g
• 总糖: 32 g
• 蛋白质: 27 g