- Caesar Salad Risotto
Caesar Salad Risotto
Meal Tags: Dinner, Lunch, One-pot
Dietary Tags: Egg-free, Gluten-free, Nut-free
- 4 bacon slices, chopped
- 1 small onion, finely diced
- 3 garlic cloves, minced
- 4 anchovy fillets, chopped
- 1 tsp Dijon mustard
- 1 cup risotto rice
- 1/2 cup white wine (optional)
- 4 cups chicken broth
- 3 cups chopped baby spinach
- Zest and 1 lemon, juice
- 1/2 cup freshly grated Parmesan cheese
- Salt and pepper to taste
In a large saucepan, cook the bacon over medium-high heat. Cook until the fat has rendered and it begins to brown, 4 to 5 minutes. Using a slotted spoon, transfer the bacon to a plate lined with paper towel and set it aside.
To the same saucepan, add the onion and cook, stirring, until it becomes translucent, 2 to 3 minutes. Add the garlic, anchovies and Dijon mustard. Cook, stirring, until the anchovies begin to break down. Add the risotto rice and cook until it becomes translucent. If using, stir in the white wine and add the broth. Bring the mixture to a boil and reduce the heat to a simmer. Cook, covered, stirring occasionally, until most of the liquid has been absorbed, 20 to 25 minutes. Turn the heat off and stir in the spinach, bacon, lemon zest, lemon juice and Parmesan. Season with salt and pepper to taste.
Serve immediately or store in the refrigerator for up to 3 days.