Leek, mushroom & bacon risotto
Savor the comforting flavors of this Leek, Mushroom, and Bacon Risotto, featuring creamy parmesan cheese, fresh spinach, and savory chicken gravy. Perfect for a cozy dinner at home.
Cook time 25 min
Prep time 15 min
Ingredients:
1 tbsp olive oil1 leek
2 garlic cloves
3 bacon strips
1/3 cup white rice
4 cups chicken gravy
1 cup mushrooms
3/4 cup grated parmesan cheese
3 cups spinach
This delicious Leek, Mushroom & Bacon Risotto is a warm and savory dish perfect for any dinner. Combining the earthy flavors of mushrooms and leeks with the salty goodness of bacon and the creamy texture of risotto, this recipe is sure to impress your taste buds and fill you up with comfort. It's an easy-to-follow recipe that yields a rich and fulfilling meal.
Instructions:
- Slice the leek finely.
- Mince the garlic.
- Chop the bacon into small pieces.
- Slice the mushrooms.
- Grate the parmesan cheese if not pre-grated.
2. Sauté Leek, Garlic, and Bacon:
- In a large skillet or saucepan, heat 1 tbsp of olive oil over medium heat.
- Add the sliced leek and cook for about 3-4 minutes, or until the leek softens.
- Add the minced garlic and chopped bacon. Cook, stirring occasionally, until the bacon is crispy and the garlic is fragrant, about 4-5 minutes.
3. Toast the Rice:
- Add the white rice to the skillet. Cook, stirring continuously, for about 2 minutes or until the rice starts to become translucent around the edges.
4. Begin Adding Chicken Gravy:
- Start adding the chicken gravy one cup at a time, allowing the rice to absorb the liquid before adding more. Stir frequently.
- Continue this process until all the chicken gravy is absorbed and the rice is cooked to your desired tenderness, approximately 18-20 minutes.
- In a separate pan, sauté the sliced mushrooms over medium heat until they're tender and most of the liquid has evaporated, about 5-7 minutes.
6. Combine Ingredients:
- Once the risotto is nearly cooked and creamy, add the sautéed mushrooms and stir well to combine.
7. Add Spinach and Parmesan:
- Add the spinach to the risotto and stir until wilted, about 2-3 minutes.
- Stir in the grated parmesan cheese until well combined and melted.
8. Finish and Serve:
- Adjust the seasoning with salt and pepper to taste.
- Serve the risotto hot, optionally garnished with extra parmesan cheese and freshly ground black pepper.
Tips:
- Make sure to clean the leek thoroughly to remove any hidden dirt or sand.
- Use Arborio rice for the best creamy texture.
- Keep the chicken gravy warm as you gradually add it to the rice for the best absorption and creaminess.
- Stir continuously to prevent the rice from sticking to the pan and to achieve a silky texture.
- Feel free to substitute vegetable broth for chicken gravy to make the dish vegetarian.
- Add the spinach at the end to retain its bright color and nutrients.
This Leek, Mushroom & Bacon Risotto is a classic combination of flavors that create a comforting and rich meal. With a few simple ingredients and some patience, you can create a dish that’s not only delicious but also sophisticated. Perfect for a weeknight dinner or a special occasion, this risotto is sure to become a favorite in your household.
Nutrition per serving
4 ServingsCalories 360kcal
Protein 16g
Carbohydrates 36g
Fiber 2.20g
Sugar 3.63g
Fat 20g
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