BACON AND WILD MUSHROOM RISOTTO WITH BABY SPINACH
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.
Provided by larchie
Categories One Dish Meal
Time 1h
Yield 5 serving(s)
Number Of Ingredients 14
Steps:
- 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.
- Add shallots, oil, thyme, and garlic to drippings in pan; cook six minutes or until shallots are tender, stirring occasionally.
- Stir in mushrooms, cook 8 minutes, stirring occasionally.
- Add rice, cook 1 minute, stirring constantly.
- Stir in Madeira, cook 1 minute or until liquid is nearly absorbed, stirring constantly.
- 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).
- Stir in spinach, cook 1 minute.
- Remove from heat; stir in cheese, salt, and pepper. Sprinkle with bacon, and serve immediately.
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