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Spinach, Bacon, and Pinenut Risotto Recipe

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This recipe for Spinach, Bacon, and Pinenut Risotto is from The Eating Olympics Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 cups vegetable stock
3T unsalted butter
1 onion, coarsely chopped
3 rashers bacon, trimmed and cut into large strips
2 garlic cloves, crushed
2 cups arborio rice
1 cup baby spinach leaves (chiffonade'd)
1/4 cup pine nuts, lightly toasted, to serve
shaved Parmesan, to serve
Directions:
Directions:
Heat the unsalted butter in a large heavy-based saucepan over medium heat. Add the onion, bacon and garlic and cook for 3 minutes. Add the rice and cook for 1 minute, stirring until the rice is well coated.

Pour 1 cup of the hot stock mixture into the pan, stirring regularly to avoid the rice sticking to the base of the pan, until the liquid has absorbed. Add the remaining stock mixture, one cup at a time, stirring again until most of the liquid has evaporated, the rice is tender and the risotto has thickened. This should take around 20 minutes. Stir in the spinach, pinenuts, and Parmesan chess. Serve
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
45 Minutes
Personal Notes:
Personal Notes:
This is a long process, but defiantly worth the end result. Very Delicious.

 

 

 

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