Monday, February 27, 2012

Bacon Risotto with Creamed Spinach

I had honestly never even thought about trying risotto until about a year ago, and now, I make it at least a few times a month! Now that I'm eating for two, I'm trying to find more ways to get leafy greens into my diet, hence the creamed spinach. I hope you'll try this recipe, it is so delicious!

Bacon Risotto:
3 cups water
2 cups low sodium chicken broth
1/4 cup butter
1/2 medium chopped sweet onion
1 cup uncooked arborio rice
1/3 cup dry white wine
1/2 cup heavy cream
1/4 cup grated parmesean cheese
2-3 slices of bacon, cooked and chopped

In a seperate smaller pan, heat water and broth and keep on low heat. In a large pan, melt 2 tablespoons of butter, add onion and cook until soft and translucent. Add rice and stir 2-3 minutes, and then add wine stirring until absorbed.
Increase heat to medium high and add chicken broth mixture 1 cup at a time, only adding another cup once the last one has been absorbed. Stir continually. Cook about 25-30 minutes until all the liquid is absorbed and has a creamy consistency. Stir in cream, salt, pepper and remaining butter, stirring an additional 2 minutes until all ingredients are incorporated, then top with bacon before serving.

Creamed Spinach
1 bag of baby spinach
1/2 cup heavy cream
pinch of red pepper flakes
3-4 tablespoons grated parmesean cheese
2 tablespoons butter

Melt butter in large skillet over medium-low heat, and then add spinach. It seems like a lot of spinach, but reduces drastically as it cooks. Pour in cream, add red pepper flakes, parmesean and salt and pepper before covering to steam for about 2-3 minutes. Stir as it cooks down. This literally takes 5 minutes and it's ready! I plate the spinach and put the risotto over it. We had it with steak (only added a bit of house seasoning and olive oil to it and cooked on the grill), but it's also great with pork or chicken dishes! Enjoy!

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