Fireside Apple Cider Risotto with Bacon & Squash

This cozy autumn dish is the perfect balance of smoky, savory, and sweet. Smoky tea, apple cider, and crispy bacon come together in a rich, creamy risotto that tastes like fall by the fireplace. The secret ingredients? Java Momma’s Fireside Tea and Smoked Tea Rub — adding deep, woodsy notes and a touch of warmth to every bite.

Why You’ll Love It

• Smoky, creamy, and comforting — a perfect fall meal.
• Elegant enough for entertaining but easy enough for weeknights.
• Made with Fireside Tea for a cozy campfire depth of flavor.
• Finished with buttery apple-squash purée for velvety texture.

Ingredients

For the Roasted Squash & Apple

• 10 oz. frozen, thawed cubed butternut squash (about 2 cups)
• 1½ tablespoons olive oil
• ½ teaspoon salt
• ¾ teaspoon Smoked Tea Rub
• 2 garlic cloves, peeled
• 1 small tart apple, peeled and cubed (about 1 cup)

For the Risotto

• 2 cups brewed Fireside Tea
• 1½ cups chicken broth
• 4 slices bacon, chopped into ½-inch pieces
• ⅓ cup finely diced shallots
• 1¼ cups uncooked arborio rice
• ¾ cup apple cider
• ½ cup Parmigiano-Reggiano cheese, finely grated
• 2 tablespoons cold unsalted butter, diced
• Sliced apple and tarragon for garnish (optional)

Method

1. Preheat oven to 425°F. Toss squash, olive oil, salt, Smoked Tea Rub, garlic, and apple on a large baking sheet. Roast 20 minutes or until tender. Set aside.
2. In a saucepan, combine Fireside Tea and chicken broth. Simmer gently over low heat to keep warm. Reserve ½ cup of this mixture for blending later.
3. In a large skillet, cook bacon until crispy. Transfer to a paper towel-lined plate. Leave drippings in skillet.
4. Add shallots to skillet and sauté 3 minutes until softened. Stir in rice and cook until translucent around the edges, about 3 minutes.
5. Pour in apple cider and cook until absorbed, about 1–2 minutes. Add 1 cup of warm tea-broth mixture; stir until mostly absorbed. Continue adding ½ cup at a time, stirring often, until rice is creamy and tender, about 15 minutes.
6. In a blender, purée roasted squash and apple mixture with the reserved ½ cup tea-broth mixture until smooth. Stir this purée into the risotto.
7. Stir in Parmigiano-Reggiano and cold butter cubes. Cover and let rest 2 minutes, then stir until glossy and smooth.
8. Top with crispy bacon, sliced apple, and tarragon if desired. Serve warm and enjoy the smoky-sweet magic!

Tips & Variations

• Substitute vegetable broth for chicken broth to make it vegetarian (omit bacon).
• For extra depth, drizzle with brown butter or add roasted pecans before serving.
• Pair with a cup of Fireside Tea for the perfect cozy night in.

🔥 Shop Fireside Tea

Smoky, savory, and perfectly autumnal — this Fireside Apple Cider Risotto turns a simple dinner into an evening by the fire. Every bite captures the heart of fall.