Ingredients for Bacon And Wild Mushroom Risotto With Baby Spinach
- 5 cups hot chicken or vegetable broth
- 4 slices bacon, diced
- 1/2 cup finely chopped shallots
- 1 tablespoon olive oil
- 1 teaspoon fresh thyme leaves
- 2 cloves minced garlic
- 8 ounces sliced wild mushrooms
- 8 ounces sliced wild mushrooms
- 1 cup Arborio rice
- 1/4 cup dry Madeira wine (optional)
- 2 cups baby spinach
- 1/2 cup grated Parmesan cheese
- Salt to taste
- Pepper to taste
- 1/2 cup grated Parmesan cheese
- 5 cups hot vegetable broth
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How to Make Bacon And Wild Mushroom Risotto With Baby Spinach
- Heat a large Dutch oven over medium heat.
- Add 4 slices of bacon, diced, and cook for 8 minutes, or until crisp, stirring occasionally. Remove bacon with a slotted spoon and set aside, reserving bacon grease in the pan.
- Add 1 tablespoon olive oil to the pan with the bacon grease. Add 1/2 cup finely chopped shallots, 1 teaspoon fresh thyme leaves, and 2 cloves minced garlic.
- Cook for 6 minutes, or until shallots are tender, stirring occasionally.
- Add 8 ounces of sliced wild mushrooms and cook for 8 minutes, stirring occasionally, until softened and lightly browned.
- Add 1 cup Arborio rice and cook for 1 minute, stirring constantly, to toast the rice.
- Stir in 1/4 cup dry Madeira wine (optional) and cook for 1 minute, or until the liquid is nearly absorbed, stirring constantly.
- Add 1 cup hot chicken or vegetable broth, stirring constantly until absorbed.
- Gradually add the remaining 4 cups of hot broth, 1/2 cup at a time, stirring constantly until each addition is absorbed before adding more. This process should take about 20-25 minutes. The risotto should be creamy and al dente.
- Stir in 2 cups of baby spinach and cook for 1 minute, or until wilted.
- Remove from heat and stir in 1/2 cup grated Parmesan cheese, salt, and pepper to taste.
- Sprinkle with the reserved crispy bacon and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
18g
Fat
12g
Carbs
16g
