Risotto with as blend of fresh spinach, bacon and goat cheese.
Serve as is or use as a base for grilled chicken, etc.
You'll love it fresh, as a leftover or just cold from the fridge when you're looking for a quick spoonful of something at midnight.
16 oz bacon
¼ cup bacon drippings
8 oz goat cheese
8 oz baby spinach
1 medium onion, chopped
1 cup white wine
10 cups chicken or vegetable broth
2 cups arborio rice
2 tablespoon olive oil
¼ teaspoon black pepper
2 tablespoon fresh chopped parsley
2 tablespoon butter
No nutrition information available
In a large pot, bring the broth to a boil
Wash and spin the spinach – place in a large bowl.
Fry the bacon until crisp, reserving ¼ cup of the drippings. Drain and crumble the bacon into medium size pieces (about the size of a thumbnail or smaller).
In a medium pot, fry the onion in the bacon drippings and olive oil until translucent. Add the rice and fry for another minute. Add the white wine, stirring constantly. As the wine is incorporated, add a ladle or so of the broth, continue stirring until this is incorporated into the rice. Continue with this process until the rice is cooked and creamy. Stir in the butter, parsley and pepper.
Pour the rice into the bowl with the uncooked spinach. Add the goat cheese in pieces and gently fold it together until the cheese is melted and the spinach is wilted. Fold in the bacon. Serve.
No salt is added as the bacon and broth may have contributed enough. It is better to add it to taste at the table. This serves 4 as a main dish, more if you plate is with grilled chicken breasts on top, etc.