Fireside Apple Cider Risotto with Bacon & Squash

This Fireside Apple Cider Risotto with Bacon & Squash blends smoky tea, apple cider, and roasted squash for a fall dish that’s as comforting as an evening by the fire.

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.

Warm fall table setting with a bowl of apple cider risotto and bacon, surrounded by pumpkins, tea steam, and cozy autumn décor.

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.

Recipe Overview

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Main Dish, Savory, Seasonal
Cuisine: American

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.

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Fireside Apple Cider Risotto with Bacon & Squash

Smoky tea, apple cider, and crispy bacon combine beautifully in this fall take on creamy butternut risotto — comforting, cozy, and perfectly autumnal.

Author
Sally Valenti
Prep Time
20 minutes
Cook Time
35 minutes
Servings
4
Category

Main Dish, Savory, Seasonal

Cuisine

American

Ingredients

  • 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)
  • 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

Directions

  1. In a saucepan, combine Fireside Tea and chicken broth. Heat to a low simmer and keep warm. Reserve ½ cup of this mixture.
  2. In a large skillet, cook bacon until crisp. Remove with a slotted spoon and drain on paper towels.
  3. Add shallots to bacon drippings and cook 3 minutes. Stir in rice; cook 3 minutes more, until translucent.
  4. Add cider and cook until absorbed, about 2 minutes. Gradually add the tea-broth mixture, about ½ cup at a time, stirring until absorbed before adding more (about 15 minutes total).
  5. Blend roasted squash and apple with reserved ½ cup tea-broth mixture until smooth. Stir this purée into risotto.
  6. Add cheese and butter. Cover for 2 minutes, then stir until creamy and glossy.
  7. Top with bacon, sliced apple, and tarragon. Serve warm.
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