Best 10 Bacon And Wild Mushroom Risotto With Baby Spinach Recipes

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Indulge in a culinary adventure with our exquisite Bacon and Wild Mushroom Risotto with Baby Spinach. This delectable dish combines the savory flavors of bacon, earthy wild mushrooms, and tender baby spinach, all harmoniously blended in a creamy risotto. Our recipe offers a step-by-step guide to creating this restaurant-quality meal in the comfort of your own kitchen.

The culinary journey begins with the preparation of a flavorful vegetable broth, infused with aromatic vegetables and herbs. While the broth simmers, crispy bacon is cooked to perfection, adding a smoky and salty touch to the dish. A medley of wild mushrooms, such as shiitake, oyster, and cremini, are sautéed in butter until golden brown, releasing their rich, umami flavors.

In a separate pan, arborio rice is toasted until translucent, then gradually simmered in the vegetable broth, absorbing the liquid and releasing its starchy goodness. As the risotto cooks, white wine is added to enhance its depth of flavor, followed by the addition of grated Parmesan cheese, creating a luxurious and velvety texture.

Once the risotto has reached a creamy consistency, the sautéed mushrooms and crispy bacon are gently folded in, along with a handful of baby spinach, adding a vibrant green color and a refreshing touch to the dish. The risotto is finished with a sprinkling of freshly chopped parsley, providing a burst of herbal aroma.

Our recipe also includes variations to cater to different dietary preferences and tastes. For a vegetarian version, simply omit the bacon and use vegetable broth instead of chicken broth. For a richer flavor, use a combination of Parmesan and Pecorino Romano cheese. If you prefer a spicier dish, add a pinch of red pepper flakes or a drizzle of truffle oil.

Whether you're a seasoned risotto enthusiast or a home cook looking to impress your dinner guests, our Bacon and Wild Mushroom Risotto with Baby Spinach is sure to satisfy your cravings. Its elegant presentation and irresistible flavors make it perfect for special occasions or a cozy night in. So, gather your ingredients, put on your apron, and let's embark on this culinary adventure together!

Check out the recipes below so you can choose the best recipe for yourself!

ONE-POT BACON AND WILD MUSHROOM RISOTTO RECIPE BY TASTY



One-Pot Bacon And Wild Mushroom Risotto Recipe by Tasty image

Here's what you need: olive oil, medium onion, bacon, wild mushrooms, arborio rice, dry white wine, chicken broth, parmesan cheese

Provided by Tasty

Categories     Dinner

Time 40m

Yield 4 servings

Number Of Ingredients 8

3 tablespoons olive oil
1 medium onion, sliced
5 strips bacon, diced
8 oz wild mushrooms, such as porcini or shiitake, sliced
1 ½ cups arborio rice
½ cup dry white wine, such as Sauvignon Blanc
5 cups chicken broth
½ cup parmesan cheese, plus more for garnish

Steps:

  • In a 5-quart Dutch oven, heat the olive oil over medium heat.
  • Add the onion and cook 3-4 minutes until soft and slightly transparent.
  • Add the bacon and stir constantly until it starts to crisp.
  • Add the mushrooms and cook for an additional 2 minutes.
  • Add the arborio rice and cook for one minute, stirring constantly so the oil coats the grains.
  • Stir in the white wine and simmer 2-3 minutes, stirring occasionally.
  • Add one cup (235ml) of the chicken stock and simmer over medium heat for about 5 minutes, stirring occasionally.
  • Once the rice absorbs most of the liquid, continue to add 1-2 cups (235-470ml) of stock at a time until the liquid is absorbed and the rice is cooked through, about 25-30 minutes total.
  • NOTE: The risotto should be al dente and fall back in on itself when you run the spoon along the bottom of the pot.
  • Stir in the Parmesan cheese and remove from the heat.
  • Serve and garnish with extra Parmesan cheese.
  • Enjoy!

BACON SPINACH WILD MUSHROOM RISOTTO



Bacon Spinach Wild Mushroom Risotto image

Provided by Ann

Time 30m

Number Of Ingredients 11

2 - 4 strips lean bacon or Canadian bacon
1/2 Tablespoon butter
1/2 cup arborio, white or basmati rice
2 - 4 Tablespoons finely chopped bell pepper
2 - 4 Tablespoons finely chopped onion
2 - 4 cloves garlic, peeled & finely chopped
1/4 cup white wine
1 1/2 - 2 cups chicken or vegetable broth
1 1/2 cups sauteed wild mushrooms, chopped
1 1/2 cups fresh chopped spinach leaves
1 cup freshly shredded fontina or other flavorful cheese such as Asiago or Dubliner

Steps:

  • Fry the bacon in a saucepan over medium heat, then remove and crumble or chop. Drain any excess fat from the pan.
  • Add the butter and rice to the pan and cook, stirring constantly, until the rice is lightly brown and smells fragrant and toasted. Add the bell pepper, onion and garlic. Saute, stirring frequently, until the onion is soft and translucent.
  • Stir in the wine and stir and cook until the wine is fully absorbed, then add the broth, 1/2 cup at a time, stirring and cooking each time until the liquid is fully absorbed into the rice before adding more. Continue this until the rice is nearly done, then stir in the mushrooms (with juices) and stir and cook until the mushroom juice is gone, the rice is done and the mixture is nice and creamy.
  • Stir in the spinach and cheese and cook just briefly to melt the cheese and wilt the spinach.
  • Serve hot with extra shredded cheese and snipped chives for garnish.

MUSHROOM & SPINACH RISOTTO



Mushroom & Spinach Risotto image

I had never tried mushroom spinach risotto until a trip to Paris a few years ago. Since then, I worked hard to create a recipe that tasted similar, and I think I finally succeeded with this version. It is very rich and indulgent! I often add cubed cooked chicken to make this a more satisfying and protein-packed main dish. —Sandi Ogden, Clinton, Missouri

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 8 servings.

Number Of Ingredients 14

5-1/4 cups reduced-sodium chicken broth
2-1/2 cups sliced fresh mushrooms
1 medium onion, finely chopped
3 tablespoons butter
3 garlic cloves, minced
3/4 cup white wine or reduced-sodium chicken broth
1 cup heavy whipping cream
1-3/4 cups uncooked arborio rice
2 tablespoons olive oil
1-1/2 cups frozen chopped spinach, thawed and squeezed dry
1/2 teaspoon pepper
1/4 teaspoon salt
1 cup grated Parmesan cheese
Optional: Chopped fresh parsley and shaved Parmesan cheese

Steps:

  • In a large saucepan, heat broth and keep warm. In a large skillet, saute mushrooms and onion in butter until tender. Add garlic; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half. Add cream; cook and stir over medium heat until slightly thickened., In a large saucepan, saute rice in oil for 2-3 minutes or until rice is lightly browned. Stir in 1/2 cup hot broth. Reduce heat; cook and stir for 20 minutes or until broth is absorbed., Continue adding hot broth, 1/2 cup at a time, and stirring until all the broth has been absorbed and rice is tender but firm. Add the mushroom mixture, spinach, pepper, salt and grated Parmesan cheese; cook and stir until heated through. If desired, sprinkle with parsley and shaved Parmesan cheese. Serve immediately.

Nutrition Facts : Calories 409 calories, Fat 22g fat (12g saturated fat), Cholesterol 61mg cholesterol, Sodium 667mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 2g fiber), Protein 11g protein.

BACON AND WILD MUSHROOM RISOTTO WITH BABY SPINACH



Bacon and Wild Mushroom Risotto With Baby Spinach image

This is from the latest Cooking Light, I am dying to make it but haven't had a chance yet; want it here so I can get the ingredients after work.

Provided by larchie

Categories     One Dish Meal

Time 1h

Yield 5 serving(s)

Number Of Ingredients 14

4 cups chicken stock, good quality
6 slices bacon, chopped
1 cup shallot, chopped
1 tablespoon olive oil
1 teaspoon thyme, chopped and fresh
4 garlic cloves, minced
6 ounces cremini mushrooms, sliced
6 ounces shiitake mushrooms, stemmed and sliced
1 cup arborio rice, uncooked
1/3 cup madeira wine
4 cups Baby Spinach
1/2 cup asiago cheese, fresh and grated
1/2 teaspoon salt
1/2 teaspoon white pepper

Steps:

  • Heat large dutch oven over medium heat. Add bacon to pan, cook 8 minutes or until crisp, stirring occasionally. Remove bacon from pan with slotted spoon.
  • Add shallots, oil, thyme, and garlic to drippings in pan; cook six minutes or until shallots are tender, stirring occasionally.
  • Stir in mushrooms, cook 8 minutes, stirring occasionally.
  • Add rice, cook 1 minute, stirring constantly.
  • Stir in Madeira, cook 1 minute or until liquid is nearly absorbed, stirring constantly.
  • Stir in 1 c stock, cook 4 minutes or until liquid absorbed, stirring constantly. Add remaining stock, 1/2 c at a time, until each portion of stock is absorbed before adding the next (25 minutes total).
  • Stir in spinach, cook 1 minute.
  • Remove from heat; stir in cheese, salt, and pepper. Sprinkle with bacon, and serve immediately.

WILD MUSHROOM RISOTTO



Wild Mushroom Risotto image

Provided by Ina Garten

Yield 6 servings

Number Of Ingredients 12

1-ounce dried morel mushrooms
1/2 pound fresh porcini or cremini mushrooms
4 cups chicken stock, preferably homemade
6 tablespoons (3/4 stick) unsalted butter
2 ounces pancetta, diced
1/2 cup chopped shallots (3 shallots)
1 1/2 cups Arborio rice
1/2 cup dry white wine
1/2 teaspoon saffron threads
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2/3 cup freshly grated Parmesan cheese, plus extra for serving

Steps:

  • Place the dried morels in a bowl and pour 2 cups boiling water over them. Set aside for 30 minutes. Scoop the morels from the water with a slotted spoon, reserving the liquid. You should have 2 cups; if not, add water to make 2 cups. Drain the morels and rinse once more. If some of the mushrooms are large, cut into 2 or 3 pieces. Pour the mushroom liquid through a coffee filter or paper towel, discarding the gritty solids. Set the mushrooms and the liquid aside separately.
  • Meanwhile, remove and discard the stems of the porcini and rub any dirt off the caps with a damp paper towel. Dont rinse them! Slice thickly and set aside.
  • In a small saucepan, heat the chicken stock with the 2 cups of reserved mushroom liquid and bring to a simmer.
  • In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots over medium-low heat for 5 minutes. Add the morels and porcini and saute for another 5 minutes. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of the chicken stock mixture to the rice plus the saffron, salt, and pepper. Stir and simmer over low heat until the stock is absorbed, 5 to 10 minutes. Continue to add the stock mixture, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry before adding more of the stock mixture. Continue until the rice is cooked through, but still al dente, about 25 to 30 minutes total. When done, the risotto should be thick and creamy and not at all dry. Off the heat, stir in the Parmesan cheese. Serve hot in bowls with extra cheese.

OVEN-BAKED MUSHROOM & BABY SPINACH RISOTTO



Oven-Baked Mushroom & Baby Spinach Risotto image

This looks so simple! I have to try this one out: "an easy one-pot meal ideal for a busy weeknight". Coutesy of Sanitarium.com.au I've taken the liberty of changing the original chicken flavoured stock cube and water for 5 cups of veggie stock.

Provided by Rhiannon and Matt

Categories     One Dish Meal

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

2 cups arborio rice
5 cups vegetable stock
3 tablespoons margarine
3 cups mushrooms, sliced
1/2 cup parmesan cheese, finely grated
2 cups baby spinach leaves (or chopped spinach leaves)
2 tablespoons chives, chopped (or other herbs of your choice)
salt, to taste
pepper, to taste

Steps:

  • Combine rice, stock, margarine and mushrooms into a large ovenproof dish. Cover dish tightly with lid.
  • Bake in a hot oven (200°C) for 30 minutes or until rice is tender.
  • Stir through spinach leaves, Parmesan, chives, salt & pepper and serve.

Nutrition Facts : Calories 335.6, Fat 8.6, SaturatedFat 2.5, Cholesterol 7.3, Sodium 204.2, Carbohydrate 54.7, Fiber 2.5, Sugar 0.7, Protein 9

ITALIAN SPINACH-MUSHROOM RISOTTO



Italian Spinach-Mushroom Risotto image

A great base risotto makes a perfect palette for additions of other ingredients. It will amaze you! Whether it's tomato-basil risotto or green bean-pecan risotto.

Provided by thedailygourmet

Categories     Risotto

Time 45m

Yield 6

Number Of Ingredients 9

4 tablespoons butter, divided
2 cups sliced mushrooms
1 cup chopped spinach
4 tablespoons diced shallots
½ teaspoon salt, or more to taste
1 cup Arborio rice
½ cup Chardonnay wine
4 cups chicken broth, or more as needed
½ cup grated Parmesan cheese

Steps:

  • Melt 1 tablespoon butter in a saute pan over medium heat. Add mushrooms and cook for 3 minutes. Add 1 tablespoon butter, spinach, shallots, and 1/2 teaspoon salt; saute until spinach wilts and shallots begin to caramelize, 2 to 3 minutes. Remove from the heat and set aside.
  • Melt 1 tablespoon butter in a heavy saucepan over medium heat. Add rice; cook and stir until rice begins to brown, 2 to 3 minutes. Add wine and continue stirring until liquid is almost absorbed, about 2 minutes.
  • Begin to add broth, 1/2 cup at a time. Stir until broth is almost completely absorbed, then add another 1/2 cup and repeat. Continue adding broth until risotto resembles a thick porridge but still has some bite to it. This process will take 20 to 30 minutes.
  • Remove from the heat and add Parmesan cheese, spinach-mushroom mixture, remaining 1 tablespoon butter. Season with salt if needed. Serve immediately.

Nutrition Facts : Calories 257.6 calories, Carbohydrate 30.9 g, Cholesterol 30.3 mg, Fat 10.1 g, Fiber 0.8 g, Protein 6.8 g, SaturatedFat 6 g, Sodium 1133 mg, Sugar 1.7 g

MUSHROOM & SPINACH RISOTTO



Mushroom & spinach risotto image

Make the time to stir carefully during cooking to make this vegetarian Italian rice pot super creamy

Provided by Good Food team

Categories     Dinner, Lunch, Vegetable

Time 55m

Number Of Ingredients 13

1 tbsp olive oil
25g butter
1 onion, chopped
140g chestnut mushrooms, sliced
1 fat garlic clove, crushed
140g arborio rice
150ml dry white wine
4 sundried tomatoes, chopped
500ml hot vegetable stock
2 tbsp chopped fresh parsley
25g parmesan or vegetarian alternative, freshly grated
100g fresh young leaf spinach, washed if necessary
warm ciabatta and green salad, to serve

Steps:

  • Heat the oil and butter in a large deep frying pan. Add the onion and cook gently for 5 minutes until softened. Stir in the mushrooms and garlic and cook gently for 2-3 minutes.
  • Stir in the rice to coat with the onion and mushroom mixture. Pour in the wine and cook over a moderate heat for about 3 minutes, stirring from time to time, until the wine is absorbed.
  • Reduce to a gentle heat. Add the tomatoes and 125ml/ 4fl oz of the stock and cook for about 5 minutes until the liquid is absorbed. Pour in a further 125ml/4fl oz stock and continue cooking until absorbed. Repeat with the remaining stock, until it is all absorbed and the rice is creamy and tender.
  • Stir in the parsley and half the parmesan. Season to taste. Scatter the spinach over the risotto. Cover and cook gently for 4-5 minutes until the spinach has just wilted. Serve immediately sprinkled with the remaining parmesan.

Nutrition Facts : Calories 574 calories, Fat 22 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 70 grams carbohydrates, Fiber 5 grams fiber, Protein 17 grams protein, Sodium 1.93 milligram of sodium

ROASTED CORN, WILD MUSHROOM AND SPINACH RISOTTO



Roasted Corn, Wild Mushroom and Spinach Risotto image

Categories     Food Processor     Mushroom     Rice     Side     Roast     Sauté     Parmesan     Corn     Spinach     White Wine     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 13

4 ears corn, husked
4 tablespoons olive oil
2 cups (about 8 ounces) assorted wild mushrooms (such as chanterelle, oyster, and stemmed shiitake), thinly sliced
2 tablespoons chopped fresh thyme or 2 teaspoons dried
5 3/4 cups (about) chicken stock or canned low-salt broth
1 1/4 cups finely chopped onion
1 1/2 cups arborio rice or medium-grain white rice
1/4 cup dry white wine
2 cups stemmed baby spinach
2 tablespoons freshly grated Parmesan cheese
1 tablespoon unsalted butter
2 tablespoons chopped chives or green onion
Additional freshly grated Parmesan cheese

Steps:

  • Preheat oven to 400°F. Place corn on baking sheet. Brush with 1 tablespoon olive oil. Roast corn until tender and brown in spots, turning occasionally, about 40 minutes. Remove corn from oven. Toss mushrooms with chopped thyme and 1 tablespoon oil on large baking sheet. Sprinkle with salt and pepper. Roast mushrooms until tender and beginning to turn golden, stirring once, about 15 minutes.
  • Cut corn kernels off cobs. Reserve 1/2 cup corn in small bowl. Combine remaining corn and 1/2 cup chicken stock in processor. Blend until almost smooth. Set corn puree aside.
  • Bring 5 1/4 cups chicken stock to simmer in large pot. Reduce heat to low; keep stock hot.
  • Heat remaining 2 tablespoons oil in heavy large saucepan over medium heat. Add onion and sauté 2 minutes. Add rice; stir 3 minutes. Add wine; stir until liquid is absorbed, about 2 minutes. Add 1 cup hot stock. Simmer until liquid is absorbed, stirring often. Continue adding stock 1/2 cup at a time until rice is tender but still slightly firm in center and mixture is creamy, simmering until stock is absorbed before each addition and stirring often, about 25 minutes.
  • Mix corn puree, reserved corn kernerls, half of mushrooms, spinach, 2 tablespoons Parmesan cheese and butter into risotto. Stir in 1/2 cup chicken stock to moisten if necessary. Season to taste with salt and pepper. Remove from heat. Spoon risotto into soup bowls. Top with remaining mushrooms. Sprinkle with chives. Serve, passing additional Parmesan cheese separately.

BACON AND MUSHROOM WILD RICE



Bacon and Mushroom Wild Rice image

Enjoy this classic side dish using Bac~Os® instead of bacon. It also makes an excellent stuffing!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h10m

Yield 9

Number Of Ingredients 8

1 tablespoon reduced-fat margarine-type product
1 cup uncooked wild rice
1 1/2 cups sliced fresh mushrooms (4 ounces)
2 medium green onions, thinly sliced (2 tablespoons)
2 1/2 cups water
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup Betty Crocker™ Bac~Os® bacon flavor bits or chips

Steps:

  • Melt margarine in 10-inch nonstick skillet over medium heat. Cook wild rice, mushrooms and onions in margarine about 3 minutes, stirring occasionally, until onions are tender.
  • Stir in water, salt and pepper. Heat to boiling, stirring occasionally; reduce heat.
  • Cover and simmer 40 to 50 minutes or until rice is tender; drain if necessary. Stir in bacon bits.

Nutrition Facts : Calories 85, Carbohydrate 17 g, Cholesterol 0 mg, Fiber 2 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 200 mg

Tips:

  • Prepare Ingredients Before Cooking: Ensure all ingredients are measured, chopped, and ready before you start cooking to streamline the process.
  • Use High-Quality Ingredients: Opt for fresh, flavorful ingredients to elevate the dish. Look for meaty, umami-rich mushrooms and flavorful baby spinach.
  • Cook Risotto in Stages: Add the broth to the risotto gradually, allowing each addition to be absorbed before adding more. This results in a creamy, evenly cooked risotto.
  • Don't Overcook the Mushrooms: Cook the mushrooms until they are tender but still have a slight bite to maintain their texture and flavor.
  • Add Spinach at the End: Incorporate the baby spinach just before serving to preserve its vibrant color and delicate flavor.
  • Season to Taste: Adjust the seasonings, including salt, pepper, and Parmesan cheese, to your preference.
  • Garnish Elegantly: Top the risotto with additional shaved Parmesan cheese, fresh herbs, or a drizzle of olive oil for a visually appealing presentation.

Conclusion:

Indulge in the rich flavors and textures of bacon, wild mushrooms, baby spinach, and creamy Arborio rice with this exquisite Bacon and Wild Mushroom Risotto recipe. By following the detailed steps and incorporating the provided tips, you'll create a delectable dish that will impress your taste buds and leave you craving more. This versatile risotto can be enjoyed as a main course or as a hearty side dish. Experiment with different types of mushrooms and herbs to customize the flavors to your liking. Elevate your culinary skills and savor the elegance of this gourmet risotto that is sure to become a favorite in your kitchen.

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