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Bacon Apple Risotto

Total Time

Prep: 15 min. Cook: 40 min.


8 servings

The beauty of this dish is it can be eaten for breakfast, lunch or dinner. A bit of savory, a touch of sweet and the perfect creaminess of the risotto make it a game-changer. Feel free to replace the consomme with chicken or vegetable broth if desired. You can also use white wine instead of red. —Evan Young, Studio City, CA
Bacon Apple Risotto Recipe photo by Taste of Home


  • 3 medium Fuji apples, peeled and cut into 1/2-inch cubes
  • 3 tablespoons lemon juice, divided
  • 2-1/2 cups unsweetened apple juice
  • 2 cups condensed beef consomme, undiluted
  • 2 tablespoons butter
  • 2 large yellow onions, cut into 1/2-inch cubes
  • 2 cups uncooked arborio rice
  • 3/4 cup dry red wine
  • 1/2 teaspoon salt
  • 1/4 teaspoon coarsely ground pepper
  • 8 bacon strips, cooked and roughly chopped
  • Optional: Grated Parmesan cheese and soft-boiled eggs


  1. Toss apples in 1 tablespoon lemon juice. In a large saucepan, heat apple juice and consomme over medium-low heat.
  2. In a Dutch oven, melt butter over medium heat. Add onions; saute until softened and translucent, about 10 minutes. Stir in rice. Cook, stirring occasionally, until rice and onions begin to brown, 4-6 minutes.
  3. Add wine; cook, stirring, until liquid is almost evaporated, 1-2 minutes. Stir in hot apple juice mixture. Bring to a boil. Reduce heat; simmer, stirring occasionally, until liquid is absorbed, about 20 minutes. Stir in apples, salt, pepper and remaining 2 tablespoons lemon juice; cook until apples are crisp-tender, about 5 minutes.
  4. Sprinkle with bacon. If desired, sprinkle with Parmesan cheese and top with eggs.

Test Kitchen tips
  • Use Granny Smith or other tart apples for a sharper flavor.
  • Feel free to substitute white wine for the red wine.
  • Nutrition Facts

    1-1/4 cups: 365 calories, 7g fat (3g saturated fat), 19mg cholesterol, 775mg sodium, 61g carbohydrate (16g sugars, 3g fiber), 10g protein.

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