Bacon and Wild Mushroom Risotto With Baby Spinach

Total Time
1hr
Prep 20 mins
Cook 40 mins

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.

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.
Most Helpful

5 5

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!