Spinach, Bacon And Pinenut Risotto

Pine nuts add crunch to this creamy spinach and bacon risotto.

The ingredient of Spinach Bacon And Pinenut Risotto

• 6 cups 1 5l massel chicken style liquid stock
• 40g unsalted butter
• 1 onion coarsely chopped
• 3 bacon rashers trimmed and cut into large strips
• 2 garlic cloves crushed
• 2 cups 400g arborio rice
• 150g baby spinach leaves
• 1 4 cup 40g pine nuts lightly toasted to serve
• shaved parmesan to serve optional

The Instruction of spinach bacon and pinenut risotto

• place the stock and 1 cup water in a large saucepan over high heat and bring to a simmer reduce heat to very low
• heat the unsalted butter in a large heavy based saucepan over medium heat add the onion bacon and garlic and cook for 3 minutes add the rice and cook for 1 minute stirring until the rice is well coated
• pour 1 cup of the hot stock mixture into the pan stirring regularly to avoid the rice sticking to the base of the pan until the liquid has absorbed add the remaining stock mixture one cup at a time stirring again until most of the liquid has evaporated the rice is tender and the risotto has thickened this should take around 20 minutes add the spinach salt and pepper and cook for 3 minutes or until spinach has wilted divide between serving plates and serve topped with toasted pinenuts and shaved parmesan if desired

Nutritions of Spinach Bacon And Pinenut Risotto

fatContent: 606 821 calories
saturatedFatContent: 22 grams fat
carbohydrateContent: 8 grams saturated fat
sugarContent: 83 grams carbohydrates
fibreContent: 2 grams sugar
proteinContent: n a
cholesterolContent: 17 grams protein
sodiumContent: n a

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