Butternut Squash Risotto with Hard Cider

Photo by Michael Piazza / Styled by Catrine Kelty

Risotto is a bit time-consuming but there is very little advance prep and no special skills required—the work is in the stirring. It’s a soothing, rhythmic task that is rewarded with a deliciously comforting meal. Traditionally, white wine is used to deglaze the pan after toasting the rice. Here, I amp up the New England fall flavors by swapping it out for dry hard cider. You only need a cup, so use whatever you like and you can sip the rest of the can as you stir. Stormalong Legendary Dry or Ragged Hill Traditional Dry are two great local options.

Serves 4–6

5 cups homemade chicken stock or vegetable stock
2 tablespoons olive oil
2 tablespoons butter
2 medium shallots, finely chopped
salt, to taste
1¾ cups arborio rice
1 cup dry or semi-dry hard cider
12 ounces butternut squash, cut into ¾-inch pieces (about 2½ cups)
1 cup freshly grated Parmigiano Reggiano, plus more for serving
2 teaspoons chopped fresh thyme leaves, plus more for serving

In a medium saucepan, bring the chicken or vegetable stock to a simmer. Reduce the heat to low and keep hot. Have a ladle at the ready.

In a large heavy-bottomed pot over medium heat, heat the oil. When it is hot, add the butter. When the butter is foamy, add the chopped shallots and a pinch of salt. Cook, stirring occasionally, for about 3 minutes or until the shallots are translucent.

Add the rice and cook, stirring often, until it is very lightly toasted and fragrant, about 3–4 minutes. Add the hard cider and cook, stirring, until the liquid has mostly evaporated.

Add the butternut squash and a generous sprinkling of salt. Stir to coat the squash with the butter and oil. Reduce the heat to medium low.

Add a ladleful of the hot chicken stock and continue to stir. The liquid should be gently simmering so adjust your heat accordingly. Continue stirring and when the stock is mostly absorbed, add another ladleful. Repeat this process, tasting the rice along the way, until rice is tender but still has a bit of white in the center and the squash is tender, about 18–20 minutes (you may not use all the stock).

Turn off the heat and stir in the grated cheese and chopped thyme. Season to taste with additional salt. The final mixture should be creamy and somewhat soupy—a serving should flatten out on a plate. Add a bit more hot stock if necessary. Divide the risotto among shallow bowls and serve with additional grated Parmigiano and chopped thyme if you like.

This recipe appeared in the Fall 2021 issue as part of a larger story on Apple Cider: Sweet, Sour or Hard.