Bacon and Mushroom Risotto

177

A rustic, hearty risotto packed with mushrooms, bacon, spinach, and Parmesan cheese. The smoky, rich flavor makes it a fall and winter favorite.

5 slices bacon diced
1 cup yellow onion diced
1 tbsp extra-virgin olive oil
1 tsp thyme
3 garlic cloves minced
8 oz mushrooms sliced
1 cup Arborio rice uncooked
1/3 cup dry sherry
4 cups Chicken Broth
3 cups spinach stems removed
1/2 cup Parmesan cheese

Warm chicken broth over low heat. In a large dutch oven over medium heat, add bacon. Cook until crisp and stir occasionally, about 8-10 minutes. Remove bacon with a slotted spoon and set aside on paper...
See the full directions on my site

Nutritions

Calories
364

Sodium
1073mg
44% DV

Fat
18g
28% DV

Protein
13g
26% DV

Carbs
30g
10% DV

Fiber
3g
14% DV

Pasta Dinner Italian