Prep:  10 mins
Cook:  25-30 mins
Serves:  4
Average: 4.2 (37 votes)
Recipe by: Perfect Italiano
This risotto is packed with flavour from the bacon and Romano parmesan cheese. Feel free to make a big batch and enjoy the leftovers for lunch.

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Bacon, Tomato and Spinach Risotto
  1. Place the stock and passata into a medium saucepan and place over a medium heat. Bring to a simmer, and then remove the pan from the heat and cover with a lid to keep hot
  2. Add the olive oil to a large, heavy based saucepan, and place over a medium low heat. Add the bacon and fry for 2-3 minutes or until it begins to turn golden
  3. Add the garlic, onion and mushrooms and cook for 5 minutes or until the onion has softened. Add the rice and stir to coat each grain of rice in the oil
  4. Increase the heat to medium and add the wine. Simmer for 5 minutes or until the liquid has almost completely evaporated
  5. Add a ladle of stock and stir until the rice absorbs all the liquid. Continue to add one ladle at a time, stirring constantly to ensure each ladle of stock is absorbed before adding another
  6. Once the rice is just cooked and all the stock has been absorbed, remove the pan from the heat and stir in the spinach, butter and Romano cheese, and season with salt and pepper
  7. Cover the risotto with a lid and allow to sit for 2 minutes
  8. Serve immediately with an extra grating of Perfect Italiano Extra Strong Romano cheese
Tips & Hints:
  • Instead of spinach try using chopped kale or silverbeet for a delicious alternative.
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Love this
3 years 9 months ago
We had something similar in a restaurant which I wanted to recreate at home. This recipe is perfect! We add prawns at the end too for an extra special risotto