Oven Baked Bacon,Mushroom and Spinach Risotto

oven baked bacon,mushroom and spinach risotto
  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 40m
  • Ready In: 50m

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Oven baked bacon,mushroom and spinach risotto. Risotto with mushrooms,bacon and spinach cooked in halogen (turbo) oven.

Ingredients

  • 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

Method

Step 1

In a small bowl,combine porcini mushrooms and 2/3 cup boiling water to cover. Set aside for 15 minutes.

Step 2

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).

Step 3

Using another bowl,combine the bulgur wheat and 2 cups of hot chicken stock. Mix and set aside.

Step 4

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.

Step 5

Add the bulgur wheat mixture and the remaining boiling stock to the casserole dish. Cover turbo oven and cook for 5 minutes.

Step 6

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.

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