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Baked mushroom, bacon and spinach risotto Recipe


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     Baked mushroom, bacon and spinach risotto

Category   Entrees - Maindishes
Sub Category   None
Servings   2 pers.

1 tablespoon olive oil
1 clove garlic, crushed
150g button mushrooms, roughly chopped
2 rashers bacon, rind removed, roughly chopped
3/4 cup (150g) arborio rice
2 1/4 cups (560 ml) chicken stock
30 g Baby spinach
1/2 cup (40 g) finely grated parmesan
20 g butter
sea salt and cracked black pepper

Preheat oven to 180C (355F). Heat the oil in a large non-stick frying pan over medium heat. Add garlic, mushrooms and bacon and cook for 5 minutes or until browned. Place in a 5 cup-capacity (1.25L) ovenproof dish with the rice and stock and stir to combine. Cover tightly with aluminum foil and bake for 40 minutes or until most of the stock is absorbed and rice is al dente. Stir through the spinach, parmesan, butter, salt and pepper. Serves 2.

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