baked mushroom, bacon and spinach risotto
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baked mushroom, bacon and spinach risotto
  • 1 tablespoon olive oil
  • 1 clove garlic, crushed
  • 150g button mushrooms, roughly chopped
  • 2 rashers bacon, rind removed, roughly chopped
  • ¾ cup (150g) arborio rice
  • 2 ¼ cups (560ml) chicken stock
  • 30g baby spinach leaves
  • ½ cup (40g) finely grated parmesan
  • 20g butter
  • sea salt and cracked black pepper