Bacon Apple Risotto – with Goat Cheese

Risotto is a simple and yet versatile side dish for the holidays. Bacon Apple Risotto with Goat Cheese is always a crowd-pleaser. This recipe post is sponsored by Farberware Cookware. All opinions are mine alone.

I used to think risotto was an intimidating dish that was best ordered at a restaurant. Then I made it for the first time and my mind was quickly changed. Just saying risotto sounds more elevated than rice. At its most basic, risotto is made with three ingredients – fat (butter or oil), arborio rice and broth (chicken or vegetable). Then it can be flavored to your own personal preference. Today I’m sharing with you a recipe for Bacon Apple Risotto with Goat Cheese. Made with my new Farberware Neat Nest 6-Piece Saucepot Set.

I always add a little wine in my risotto too. Because then, as I am stirring and simmering the broth into the rice, I can enjoy a glass of wine and unwind as I’m cooking. As Julia Child used to say, “I enjoy cooking with wine. Sometimes, I even put it in the food.”

If you’d like to see my process from start to finish on how to make this bacon apple risotto with goat cheese, I’ve highlighted my story in my Instagram profile. Just click on the #NeatNest story to watch.

Tips for making Bacon Apple Risotto with Goat Cheese:

• Use a Farberware Neat Nest 3-Qt Saucepot to keep the chicken broth warm on one burner
• Use a  Farberware Neat Nest 6-Qt Saucepot to cook the risotto on another burner
• Set a timer for about 20 minutes (after you’ve added the wine) – as a guide for about how long it will take to simmer the full 4 cups of chicken broth into your risotto
• Taste your risotto toward the end of cooking time – to make sure the rice is cooked all the way through
• Simmer the rice as you are cooking the broth into it – you don’t want to boil it and cook it too quickly

Why Choose Neat Nest by Farberware?

• Comes with a lifetime warranty
• The lids and pans nest together for space saving storage
• The NEAT NEST™ system protects pan surfaces from scratching
• Dishwasher safe
• Learn more about NEAT NEST™ here

Giveaway:

I’m also giving away a Farberware Neat Nest  6-Piece Saucepot Set. Comment at the bottom of this post and tell me one of your secrets or tips for staying organized during the holidays. One of my tips is:

Keep one section of your kitchen counter completely clean and clutter free during the holidays. It helps bring peace of mind to look at one neat and tidy space (no matter how small it might be) in the midst of all the holiday chaos, cooking and baking.

Thank you so much for being a faithful reader and supporter of Foodtastic Mom. Be sure to PIN and print this recipe!

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5 from 6 votes

Bacon Apple Risotto with Goat Cheese

Risotto is a simple and yet versatile side dish for the holidays. Bacon Apple Risotto with Goat Cheese is always a crowd-pleaser.

Course Side Dish

Cuisine Italian

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 6

Calories 391kcal

Author Foodtastic Mom

Ingredients

• 2 tbsp butter
• 2 slices bacon chopped
• 1 medium apple peeled, cored and chopped
• 1 cup arborio rice
• 1/2 cup dry white wine
• 4 cups chicken broth warm
• 2 oz goat cheese

Instructions

• In a Farberware Neat Nest 3-Qt Saucepot, add the chicken broth and heat until it is gently simmering. Put a lid on the pot and keep it simmering on the stove top.
• In a Farberware Neat Nest 6-Qt Saucepot, over medium heat on the stovetop, melt the butter. Add the chopped bacon and cook, stirring often, until the bacon is crisp. Remove the cooked bacon with a slotted spoon to a paper-towel lined plate.
• Add the chopped apple to the pot with the melted butter and bacon fat and cook for about one minute. Add the rice and cook for about 1 minute more, to lightly toast the rice.
• Add ½ cup of white wine to the rice mixture and cook, stirring the rice, for 2 - 3 minutes.
• Add about 1 cup of the simmering chicken broth to the rice mixture. Simmer the rice, stirring occasionally, until most of the broth is absorbed.
• Repeat this process until all four cups of the broth are cooked into the rice. The rice will be plump and tender but not mushy. This process will take about 25 minutes.
• Turn the heat to low and stir in the goat cheese until it is melted into the risotto.
• Top the risotto with the reserved, cooked bacon and additional crumbled goat cheese if desired. Serve.

Nutrition

Calories: 391kcal