Amber Check out Easy 98.1′s new feature, Easy Dinner Ideas With Dawne Davis. And don’t forget to listen weekdays at 4:05pm and 5:05pm for more!
This is a quick cooking method….where you’ll get very similar results to the traditional method.
INGREDIENTS
- 4 Cups Vegetable or Chicken Stock (I use 1 teaspoon of Better Than Boullion per Cup of water)
- 6 Bacon Slices, chopped
- 1 Cup chopped Shallots
- 1 Tablespoon Olive Oil
- 1 teaspoon chopped Fresh Thyme
- 4+ Minced Garlic Cloves
- 12 Ounces of Mushrooms, use a variety i.e. Oyster, Shitake, Cremini, etc.
- 2 Cups cooked Al Dente Risotto (i.e. Arborio) type rice See Step two below.
- 1/3+ Cup Dry Sherry
- 4 Cups Baby Spinach
- 1/2 – 1 Cup of fresh grated Asiago cheese
- Salt & Pepper to Taste
- Add 4 teaspoons Better Than Boullion (either Chicken or Vegetable) to 4 cups boiling water. Set aside.
- Cook rice in rice cooker with some vegetable broth or chicken broth 1 cup rice to 2 cups of broth, add a splash of sherry to the rice…do NOT overcook, as you will continue to cook as this is the quick recipe way) NOTE: check rice inbetween steps, you will want to shut it off before it automatically does as you do not want the rice completely finished.
- Preheat Dutch oven over medium heat and add bacon cook for about 8 minutes or until nice and crispy but NOT burnt. Remove bacon with slotted spoon and drain on papertowels.
- Add Shalots, Oil, Thyme, & Garlics to the Dutch oven with the drippings and cook until Shallots are tender about 6 minutes, stirring occasionally.
- Stir in Mushrooms stirring occasionally for about 8 minutes.
- Sitr in Sherry and spinach and a little of the broth/stock and cooked rice until spinach is cooked, Add stock/broth as needed for consistency for another 3-5 minutes..
- Remove from heat and stir in cheese, salt & pepper to taste, and sprinkle bacon.
Prep time About 30-35 Minutes
See more at: http://www.easy981.com/easy-dinner-ideas
