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Bacon and Wild Mushroom Risotto With Baby Spinach

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“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


  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.

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