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Spinach, bacon and pinenut risotto
Spinach, bacon and pinenut risotto
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Creamy bacon and spinach risotto with crunchy pine nuts.
Ingredients:
  • 1.5l chicken stock
  • 40g unsalted butter
  • 1 onion, coarsely chopped
  • 3 bacon rashers, trimmed and cut into large strips
  • 2 garlic cloves, crushed
  • 400g rice
  • 150g baby spinach leaves
  • 40g pine nut
  • shaved parmesan, to serve (optional)
Instructions:
  • In a large saucepan over high heat, combine the stock and 1 cup of water. Bring to a simmer, then reduce the heat to low.
  • In a large heavy-based saucepan over medium heat, melt the unsalted butter. Add the onion, bacon, and garlic, cooking for 3 minutes. Stir in the rice and cook for 1 minute until well-coated.
  • Start by slowly adding 1 cup of hot stock to the pan while stirring to prevent the rice from sticking. Continue adding the rest of the stock one cup at a time, stirring until the liquid evaporates and the risotto thickens, about 20 minutes in total. Stir in the spinach, salt, and pepper, cooking until the spinach wilts, for about 3 minutes. Serve the risotto on plates, and if desired, top with toasted pinenuts and shaved parmesan.

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