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."
 
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Ready In:
1hr
Ingredients:
14
Serves:
5
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ingredients

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directions

  • 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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Reviews

  1. 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!
     
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