Apple Cider Risotto with Bacon and Butternut Squash

Ingredients

• 1 small butternut squash, peeled and cut into 1/2-inch cubes (about 4 1/2 cups)
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• 4 fresh sage leaves
• 2 garlic cloves, peeled
• 1 small tart apple (such as Granny Smith), peeled and cut into 1/2-inch cubes (about 1 cup)
• 6 cups reduced-sodium chicken broth
• 4 thick-cut bacon slices (about 4 ounces), chopped into 1/2-inch pieces
• 1/2 cup finely chopped shallots
• 1 teaspoon finely chopped fresh sage leaves
• 1/2 teaspoon finely chopped fresh thyme leaves, plus more for garnish
• 1 1/2 cups uncooked arborio rice or carnaroli rice
• 1 cup (8 ounces) hard apple cider
• 4 ounces Parmigiano-Reggiano cheese, finely grated (about 1 cup)
• 1/4 cup cold unsalted butter, diced

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