Bacon and Wild Mushroom Risotto with Baby Spinach


I’ve made Risotto several times now and I find it to be of an acquired taste, I’m starting to like it more as I play around with the flavors that go into it.    What I like about this new recipe is the use of Spinach, Mushrooms and bacon as this makes for really tasty flavor combinations.   This can easily be a meatless meal too.   I found this fantastic Risotto recipe from Cooking Light, so yeah it’s light on calories too all the reason to give it a try right?  😉  Try out my other Risotto recipes-  Lobster Risotto and Seafood Risotto.


  • 4 cups Homemade Chicken Stock
  • 6 bacon slices, chopped
  • 1 cup chopped shallots
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon chopped fresh thyme
  • 4 garlic cloves, minced
  • 4 ounces cremini mushrooms, sliced
  • 4 ounces shiitake mushrooms, stemmed and sliced
  • 4 ounces oyster mushrooms, sliced
  • 1 cup uncooked Carnaroli or Arborio rice or other medium-grain rice
  • 1/3 cup Madeira wine or dry sherry (Found Madeira wine at Trader Joes for $3.49)
  • 4 cups baby spinach
  • 1/2 cup (2 ounces) grated fresh Asiago cheese (I used fresh ball mozarella, thin slices)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper


  1. 1. Bring Homemade Chicken Stock to a simmer in a small saucepan (do not boil); keep warm over low heat.
  2. 2. Heat a large Dutch oven over medium heat. Add bacon to pan; cook 8 minutes or until crisp, stirring occasionally. Remove bacon from pan with a slotted spoon. Add shallots, oil, thyme, and garlic to drippings in pan; cook 6 minutes or until shallots are tender, stirring occasionally. Stir in mushrooms; cook 8 minutes, stirring occasionally. Add rice, and cook 1 minute, stirring constantly. Stir in Madeira; cook 1 minute or until the liquid is nearly absorbed, stirring constantly. Stir in 1 cup stock; cook 4 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining stock, 1/2 cup at a time, stirring constantly until each portion of stock is absorbed before adding the next (about 25 minutes total). Stir in spinach; cook 1 minute. Remove from heat; stir in cheese, salt, and pepper. Sprinkle with bacon.
  3. Wine note: A light-bodied pinot noir can echo the smoky and earthy flavors of Bacon and Wild Mushroom Risotto with Baby Spinach, without overpowering the dish as a bigger red wine might. Redtree Pinot Noir 2008 ($8), from California, shows this grape’s aromatic earthiness, along with snappy, tart berry fruit that provides a palate-cleansing contrast to the creamy texture of this dish. —Jeffery Lindenmuth

David Bonom, Cooking Light
MAY 2010

Nutritional Information

Amount per serving

  • Calories: 405
  • Fat: 19.1g
  • Saturated fat: 6.6g
  • Monounsaturated fat: 8.4g
  • Polyunsaturated fat: 2g
  • Protein: 16.5g
  • Carbohydrate: 42.6g
  • Fiber: 3.5g
  • Cholesterol: 38mg
  • Iron: 2.4mg
  • Sodium: 555mg
  • Calcium: 145mg

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