Spinach, bacon and pinenut risotto
This Spinach, Bacon, and Pinenut Risotto features creamy Arborio rice combined with smoky bacon, earthy spinach, and optional toasted pine nuts. It's a comforting dish perfect for family dinners or special occasions.
Cook time 30 min
Prep time 10 min
Ingredients:
6 cups chicken gravy2 tbsp butter
1 onion
3 bacon strips
2 garlic cloves
2 cups white rice
4 cups spinach
If you're looking for a delicious, creamy, and satisfying dish, this Spinach, Bacon, and Pinenut Risotto is a delightful choice. This recipe combines the smoky flavor of bacon, the earthy taste of spinach, and the rich texture of risotto, all brought together with the subtle crunch of pine nuts. Perfect for a family dinner or a special occasion, this dish is sure to impress.
Instructions:
- In a medium saucepan, warm the chicken broth over low heat. Keep it warm as you cook the risotto.
- In a large skillet over medium heat, cook the diced bacon until crispy. Remove the bacon pieces and set them aside on a paper towel-lined plate. Reserve the bacon fat in the skillet.
- In the same skillet, add the butter to the reserved bacon fat. Allow the butter to melt, and then add the finely chopped onion. Sauté for about 5 minutes until the onion is translucent.
- Add the minced garlic to the skillet and sauté for an additional 1-2 minutes until fragrant.
- Add the Arborio rice to the skillet, stirring to coat the rice with the butter and onion mixture. Toast the rice for about 2-3 minutes until the edges of the rice grains become translucent.
- Begin adding the warm chicken broth to the rice mixture one ladleful (about 1/2 cup) at a time, stirring continuously. Wait until most of the liquid is absorbed before adding the next ladle of broth.
- Continue this process until the rice is creamy and cooked through but still al dente, about 18-20 minutes. You may not need to use all 6 cups of broth, or you may need a bit more. Adjust as necessary.
- Once the rice is nearly done, stir in the chopped spinach and cook just until the spinach wilts, about 2-3 minutes.
- Stir in the cooked bacon pieces and toasted pine nuts (if using).
- If desired, add the grated Parmesan cheese for extra creaminess.
- Season with salt and black pepper to taste.
- Serve the risotto immediately, garnished with additional Parmesan cheese and pine nuts if desired.
This Spinach, Bacon, and Pinenut Risotto is a hearty and flavorful meal that brings together different textures and tastes in perfect harmony. The creamy risotto, combined with crispy bacon, tender spinach, and crunchy pine nuts, creates a delightful dining experience. Whether it's for a weeknight dinner or a special gathering, this dish is sure to be a hit. Enjoy your culinary creation!
Spinach, bacon and pinenut risotto FAQ:
Risotto should be creamy and the rice should be al dente. Taste a grain of rice after about 18 minutes of cooking; it should be tender but still have a slight bite to it.
While Arborio rice is preferred for its starchy quality, you can use Carnaroli or Vialone Nano. Long-grain white rice won't yield the same creaminess.
Cool the risotto to room temperature and store it in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan, adding a splash of broth to restore creaminess.
You can substitute the bacon with diced pancetta, turkey bacon, or even sautéed mushrooms for a vegetarian option. Adjust cooking times accordingly based on the substitution.
This risotto is naturally gluten-free as long as your chicken gravy is gluten-free. Ensure all ingredients, including seasonings, are gluten-free to accommodate dietary needs.
Tips:
- Before starting, make sure all your ingredients are prepped and ready. Chop the onion, mince the garlic, and have the spinach washed and ready to go.
- Cook the bacon until crispy, then remove and set aside. Use the bacon fat to sauté the onions and garlic for added flavor.
- When adding the rice, allow it to toast slightly in the butter before adding any liquid. This enhances the nutty flavor of the risotto.
- Add the chicken gravy gradually, one cup at a time. Stir continuously and allow each cup of liquid to be absorbed before adding the next.
- Check the consistency of the rice often towards the end of cooking. It should be tender but still have a slight bite to it (al dente).
- Add the spinach towards the end of the cooking process to retain its bright color and nutrient content. Stir it in just until wilted.
- Toast the pine nuts separately in a dry pan until golden brown and add them as a garnish just before serving for added texture and flavor.
Nutrition per serving
4 ServingsCalories 730kcal
Protein 18g
Carbohydrates 110g
Fiber 3.08g
Sugar 3.55g
Fat 22g
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