Bacon Spinach Risotto

Rice with Bacon and Spinach

 
INGREDIENTS
3    strips of bacon, cut to ½ inch widths
1    cup chopped leeks, about 1 medium
4    cloves garlic, minced
1    cup Arborio rice
1    cup dry white table wine
2    cups low sodium chicken stock, warmed
1    teaspoon dried thyme
1    tablespoon butter
3    ounces fresh spinach, chopped
¼   cup freshly grated Parmesan or similar cheese

METHOD

In a large skillet over medium heta, cook the bacon, stirring occasionally, until crisp. Remove the bacon to a paper towel to drain, reserving the grease. Add the chopped leeks to the skillet, increase the heat to medium-high, and cook them for 3 to 4 minutes. Add the garlic and cook for 1 minute.

Add the rice and cook it for 3 to 4 minutes, stirring occasionally. Add the white wine and cook, stirring, until it is absorbed. Add ½ cup of the chicken broth and stir until it is absorbed. Continue adding small amounts of broth and stirring until the rice is almost al dente. Add the thyme and butter and stir them in. Add the spinach and continue cooking until the spinach is wilted and combined. Remove from the heat, chop the reserved cooked bacon and stir it into the risotto. Sprinkle with the cheese, stir it in and serve.