Spinach and Bacon Risotto, a simple yet flavorful first course, perfect in every season. The combination of tender spinach and smoked bacon is a classic that always works, but it finds new harmony here thanks to the creaminess of the risotto and the spicy note of nutmeg.
For this recipe, I chose Carnaroli rice, perfect for achieving a creamy yet al dente texture, and I finished it off with butter and Parmesan, as tradition dictates. The result is an enveloping, fragrant, and tasty risotto, perfect for serving at both family lunches and more special occasions.
The spinach and bacon risotto is quick to prepare with few ingredients, yet it offers true satisfaction, characterized by slow gestures and full flavors. A dish that never disappoints.
At the end of the recipe, in the FAQ section, I answered some questions about this preparation. If you have any other doubts or curiosities, leave a comment or use the contact form at the bottom of the page.
If you love creamy, flavorful, and easy-to-make risottos, also try:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 695.67 (Kcal)
- Carbohydrates 83.95 (g) of which sugars 1.25 (g)
- Proteins 21.55 (g)
- Fat 26.80 (g) of which saturated 10.83 (g)of which unsaturated 9.38 (g)
- Fibers 2.52 (g)
- Sodium 986.62 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Spinach Risotto
- 14.1 oz Carnaroli rice
- 7.0 oz baby spinach
- 3.5 oz smoked bacon
- 1 glass white wine
- 1.8 oz grated Parmesan cheese
- 1.1 oz butter
- 2 tbsps extra virgin olive oil
- 2 1/2 cups vegetable broth
- to taste black pepper
- to taste nutmeg
Tools
- Kitchen Scale
- Pan
- Small Pot
- Ladles
Spinach Risotto Recipe
Begin preparing the spinach and smoked bacon risotto by heating two tablespoons of extra virgin olive oil in a pan.
Add the smoked bacon and cook it for about 5 minutes.
Once the bacon is well browned, remove it from the pan with a spoon and set it aside.
Pour the Carnaroli rice into the same pan where you cooked the bacon without adding more fats.
Toast it for a couple of minutes over low heat, stirring frequently.
When the rice is toasted, deglaze it with white wine.
Let the wine evaporate over low heat, stirring the rice occasionally.
When the wine has evaporated, cover the rice with broth (either vegetable or meat) and cook for about ten minutes, stirring occasionally and adding broth as needed.
At this point, add the smoked bacon to the rice and mix well.
Add the washed and cleaned baby spinach to the pan and cook for 5 minutes.
Taste the rice and adjust the salt if necessary.
Turn off the stove and finish the risotto.
Add nutmeg, black pepper, grated Parmesan cheese, and butter to the pan.
Stir with a ladle to combine all ingredients.
Transfer the spinach and bacon risotto to plates and serve immediately.
Spinach and Bacon Risotto
Refer to this section to clear your doubts. If you don’t find the answer to your question, comment or write to me using the form below.
With spinach, I also prepared Spinach Crepes with Ham and Provola
Can I use frozen spinach instead of fresh ones?
Yes, if you don’t have fresh baby spinach, you can use frozen spinach. I recommend thawing them well and squeezing out the excess water.
Can I substitute Carnaroli rice with another type of rice?
Yes, Arborio rice is also suitable for risottos. The important thing is to use a variety with large grains and a good starch content, to achieve the right creaminess. Avoid parboiled or quick-cooking rice.
Can it be prepared in advance?
Risotto is best when freshly made, but if you want to get ahead, you can cook the spinach and brown the bacon in advance. The actual risotto should be cooked at the moment, but you can store it in the fridge for a day and reheat it with a splash of broth or hot water.
Collection of Original and Delicious Risottos
For questions, curiosities, or if you want to collaborate with me, use the contact form below:
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