Ingredients

Scale

For the rice:

1 teaspoon olive oil
3/4 cup chopped onion
2 cloves garlic, peeled & chopped
3/4 cup brown rice
1 1/2 cups chicken or vegetable broth
1/2 cup water
2 slices lean bacon, cooked until crisp and crumbled/chopped.

For the mushrooms:

1 teaspoon olive oil
1 clove garlic, peeled & chopped
8 oz. baby bella mushrooms, sliced

To finish:

1/4 cup white wine
1/2 – 3/4 cup water
a bit of fresh rosemary, chopped fine
2 oz. smoked cheddar cheese, shredded
2 cups fresh chopped spinach
A few fresh basil leaves, chopped fine

Instructions

Preheat the oven to 375 F. Heat the olive oil in a Dutch oven or oven-safe saute pan, then add the onion and garlic and saute until the onion is tender and translucent. Add the rice and continue to saute until the rice smells fragrant. Stir in the broth, water, and bacon, then cover and bake in the oven for an hour.
About 20 minutes before the hour is up, cook the mushrooms by heating the olive oil in a frying pan, then add the garlic and saute for a few minutes until good and fragrant. Stir in the mushrooms. Cover and cook for several minutes, opening to stir frequently, until the mushrooms are tender and juicy.
When the rice is done in the oven, pull the pan out of the oven, stir up the rice to loosen any stuck to the pan. Then, over medium heat, stir in the mushrooms, rosemary, wine and water, 1/4 cup at a time, for 5 minutes or so, until the liquid is reduced and the risotto is nice and creamy.
Stir in the cheese until melted, then the spinach and basil. Stir in salt & freshly ground pepper to taste, if needed. Serve warm with extra cheese and/or bacon on top.

Notes

To make this recipe totally gluten free, use rice that is certified gluten free.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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