Bacon & Wild Mushroom Risotto w/ Baby Spinach

By Cooking Light

4 c Chicken Stock
6 bacon slices, chopped
1 c chopped shallots
1 T extra-virgin olive oil
1 t chopped fresh thyme
4 garlic cloves, minced
4 oz cremini mushrooms, sliced
4 oz shiitake mushrooms, stemmed & sliced
4 oz oyster mushrooms, sliced
(I just used a bag of mushrooms)
1 c uncooked medium-grain rice
1/2 c dry sherry
4 c baby spinach
1/2 c (2 oz) grated fresh Asiago cheese
1/2 t salt
1/4 t pepper

1. Bring chicken stock to a simmer in a small saucepan (do not boil); keep warm over low heat.
2. Heat a large Dutch oven over medium heat. Add bacon to pan; cook 8 minutes or until crisp, stirring occasionallly. Remove bacon from pan with a slotted spoon. Add shallots, oil, thyme, and garlic to drippings in pan; cook 6 minutes or until shallots are tender, stirring occasionally. Stir in mushrooms; cook 8 minutes, stirring occasionally. Add rice, and cook 1 minute, stirring constantly. Stir in rice; cook 1 minute or until the liquid is nearly absorbed, stirring constantly. Stir in 1 cup stock; cook 4 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining stock, 1/2 cup at a time, stirring constantly until each portion of stock is absorbed before adding the next (about 25 minutes total.) Stir in spinach; cook 1 minute. Remove from heat; stir in cheese, salt, and pepper. Sprinkle w/ bacon. Yield: 5 servings (serving size: about 1 1/4 cups risotto and about 1 T bacon).
Cal 405; Fat 19.1g; Fiber 3.5g