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
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
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
Increase the heat to medium and add the wine. Simmer for 5 minutes or until the liquid has almost completely evaporated
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
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
Cover the risotto with a lid and allow to sit for 2 minutes
Serve immediately with an extra grating of Perfect Italiano Romano cheese
Tips & Hints:
Instead of spinach try using chopped kale or silverbeet for a delicious alternative.
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