Bacon and Wild Mushroom Risotto With Baby Spinach

READY IN: 1hr
Recipe by larchie

This is from the latest Cooking Light, I am dying to make it but haven't had a chance yet; want it here so I can get the ingredients after work.

Top Review by Little Suzy Homemak

This is awesome. We have made it two times already. The first time it was a little salty so the next time we used a low sodium broth and it was much better. Don't add the salt until you taste!

Ingredients Nutrition

Directions

  1. Heat large dutch oven over medium heat. Add bacon to pan, cook 8 minutes or until crisp, stirring occasionally. Remove bacon from pan with slotted spoon.
  2. Add shallots, oil, thyme, and garlic to drippings in pan; cook six minutes or until shallots are tender, stirring occasionally.
  3. Stir in mushrooms, cook 8 minutes, stirring occasionally.
  4. Add rice, cook 1 minute, stirring constantly.
  5. Stir in Madeira, cook 1 minute or until liquid is nearly absorbed, stirring constantly.
  6. Stir in 1 c stock, cook 4 minutes or until liquid absorbed, stirring constantly. Add remaining stock, 1/2 c at a time, until each portion of stock is absorbed before adding the next (25 minutes total).
  7. Stir in spinach, cook 1 minute.
  8. Remove from heat; stir in cheese, salt, and pepper. Sprinkle with bacon, and serve immediately.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a