Spinach Bacon Pine Nut Risotto
Ingredients 2 tablespoons olive oil 1 onion finely chopped 2 cups Arborio rice ½ cup white wine 1 quart reduced-sodium chicken broth warmed ¼ cup chile-garlic flavored butter 12 ounces medium shrimp peeled and deveined tails left on 1 carrot cut into thin strips ⅓ cup pine nuts. 1 Large Handful of Baby Spinach.
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Divide the risotto into bowls or onto plates and garnish with the remaining Gorgonzola and pine nuts 100g of pine nuts toasted 140g of Gorgonzola.
Spinach bacon pine nut risotto. Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until shimmering but not smoking. Add the spinach vinegar and remaining tbsp of oil and cook tossing gently for 15 seconds or until the spinach. Add about 3 12 cups squash in even layer and cook without stirring until golden.
Add the bacon and saute stirring occasionally for 4 mins or until browned. While bulgur is simmering cook bacon in a skillet over moderate heat stirring until crisp then drain on paper towels. Reduce heat to a minimum add pine nuts and cook for 1 min stirring occasionally Add the garlic and cook stirring for 30 seconds.
Toasted pine nuts about 50g splash of olive oil to roast the pumpkin in or chilli oil and a splash for the risotto Preheat your oven to 200 C and toss the cubed pumpkin in the olive oil or chilli oil and roast for 20 25 minutes until the edges just start to caramelise. Stir spinach into bulgur until wilted then stir in parmesan half of. 2 heaped tablespoons pine nuts toasted to serve.
Stir in the pine nuts and Gorgonzola - reserving some of both for garnish.
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