Apple, Sage and Bacon Risotto

While the name is fancy, this fall dish is surprisingly simple to make.


  • 4 slices thick-cut bacon, sliced
  • 900 milliliters reduced-sodium chicken broth
  • 1 tablespoon butter
  • 1 shallot, finely chopped
  • 1 tablespoon sage, finely chopped
  • 1 cooking apple, peeled and finely cubed
  • 3/4 cup Arborio rice or medium-grain white rice
  • 3/4 cup white cooking wine
  • 1/4 cup freshly grated Parmesan
  • 1/2 teaspoon freshly ground black pepper


  1. In a medium saucepan, bring the chicken stock to a boil. Reduce heat to a simmer.
  2. In another medium saucepan, cook the bacon until the fat has rendered and it begins to get crispy. Scoop the bacon out of the pan and set aside on a plate.

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