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Bacon Apple Risotto

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
  • Total Time
    Prep: 15 min. Cook: 40 min.
  • Makes
    8 servings


  • 3 medium Fuji apples, cut into 1/2-inch dice
  • 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 dice
  • 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
  • Grated Parmesan cheese


  • Toss apples in 1 tablespoon lemon juice; set aside. In a large saucepan, heat apple juice and consomme over medium-low heat.
  • 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.
  • 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 lemon juice; cook until apples are crisp-tender, about 5 minutes.
  • Sprinkle with bacon and Parmesan cheese.

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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