Baked Mushroom Bacon And Spinach Risotto

Baked Mushroom, Bacon, and Spinach Risotto: A Fuss-Free Twist on a Classic

Risotto is known for its creamy texture and delicious flavor, but it can sometimes feel like an active dish to prepare. This baked version offers a hands-off approach, allowing you to relax while the oven takes care of the cooking. Packed with savory bacon, earthy mushrooms, and fresh spinach, this risotto is a delightful comfort food perfect for a weeknight meal.

Ingredients:

• 4 slices bacon, diced
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 8 ounces mixed mushrooms, sliced (cremini, shiitake, or oyster work well)
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 4 cups chicken broth
• 4 ounces baby spinach
• 1/2 cup grated Parmesan cheese
• 1 tablespoon butter
• Salt and freshly ground black pepper, to taste

Cooking Guide:

1. Preheat your oven to 355°F (180°C).
2. In a large oven-safe skillet, heat olive oil over medium heat. Add the bacon and cook until crispy. Remove the bacon with a slotted spoon and set aside.
3. Sauté the onion in the remaining bacon fat until softened. Add the garlic and cook for another minute until fragrant.
4. Stir in the mushrooms and cook for 5 minutes, or until golden brown.
5. Add the Arborio rice and cook, stirring constantly, for about 1 minute. Deglaze the pan with white wine, scraping up any browned bits from the bottom.
6. Pour in the chicken broth, one ladleful at a time, stirring frequently and allowing the rice to absorb the liquid before adding more. This process takes about 25-30 minutes, or until the rice is tender but still has a slight bite (al dente).
7. Once the rice is cooked, stir in the spinach, Parmesan cheese, butter, reserved bacon, salt, and pepper.
8. Cover the skillet tightly with foil and bake in the preheated oven for 10 minutes. Let the risotto rest for 5 minutes before serving.

Tips:

• For a richer flavor, use homemade chicken broth instead of store-bought.
• Don’t overcook the rice. It should be tender but still have a slight bite.
• If the risotto becomes too dry while baking, add a splash more chicken broth.
• You can substitute other vegetables for the spinach, such as peas or chopped asparagus.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth or milk if needed.