Oven Baked Bacon,Mushroom and Spinach Risotto
- Servings: 4
- Prep Time: 10m
- Cook Time: 40m
- Ready In: 50m
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- 1/2 cup porcini mushrooms
- 1 cup bulgur wheat
- 3 cups (750 ml) hot chicken stock
- 1 tablespoon olive oil
- 4 shallots,finely chopped
- 4 strips bacon,chopped
- 3½ oz (100 g) baby spinach leaves
- 6 baby plum tomatoes,halved
- 2 tablespoons fresh flat leaf parsley,chopped
- 2 tablespoons butter
- salt and freshly ground black pepper to taste
In a small bowl,combine porcini mushrooms and 2/3 cup boiling water to cover. Set aside for 15 minutes.
Place the low grilling rack in the turbo oven. Place a cast iron dish on top the rack. Set turbo oven temperature to 392°F (200°C).
Using another bowl,combine the bulgur wheat and 2 cups of hot chicken stock. Mix and set aside.
Add the olive oil,shallots and bacon to the casserole and cook for 6-10 minutes until shallots start to brown. Stir after 4 minutes.
Add the bulgur wheat mixture and the remaining boiling stock to the casserole dish. Cover turbo oven and cook for 5 minutes.
Drain the mushrooms,reserving the liquid,and finely chop the mushrooms. Add chopped mushrooms to the casserole dish and cook for 5 minutes. Add the reserved liquid,spinach,tomatoes,parsley and seasoning.Mix well,cover halogen oven and cook for further 8-10 minutes. Stir in the butter and adjust seasoning to taste.