Bacon/spinach/toy Box Tomatoes/shrimp Recipe

Cooking Instructions

1. 1

   Prepare the Ingredients

   Chop the bacon, onion, and garlic. Halve the toy box tomatoes and set aside. Rinse the shrimp and pat dry.

2. 2

   Cook the Bacon

   In a large skillet, heat the olive oil over medium heat. Add the chopped bacon and cook until crispy. Remove the bacon and set aside, leaving the rendered fat in the pan.

3. 3

   Sauté the Vegetables

   In the same skillet, add the chopped onion and cook until translucent. Stir in the minced garlic and cook for an additional minute.

4. 4

   Toast the Rice

   Add the Arborio rice to the skillet and cook for about 2 minutes, stirring frequently until the rice is lightly toasted.

5. 5

   Add Broth Gradually

   Begin adding the chicken broth, one ladle at a time, stirring continuously. Allow the rice to absorb the broth before adding more. Repeat until the rice is creamy and al dente, about 18-20 minutes.

6. 6

   Incorporate Shrimp and Spinach

   In the last 5 minutes of cooking, stir in the shrimp, fresh spinach, and halved toy box tomatoes. Cook until the shrimp are pink and the spinach is wilted.

7. 7

   Finish the Risotto

   Remove from heat and stir in the cooked bacon, grated Parmesan cheese, lemon juice, salt, and black pepper. Adjust seasoning to taste.

8. 8

   Serve

   Serve the risotto warm, garnished with additional Parmesan cheese if desired.