Bacon Asparagus and Mushroom Risotto
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 medium leek, cleaned and chopped
- 6 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 1 cup dry white wine
- 4 1/2 cups chicken stock, divided (plus 1/2 cup more if necessary)
- 1 pound sliced King Trumpet Mushrooms (or brown cremini mushroom)
- 10 ounces chopped thick cut bacon (10 to 12 thick cut slices)
- 1 pound asparagus cut in half (and sliced lengthwise if thick)
- 2 1/2 ounces baby spinach
- 2 1/2 ounces arugula
- 1/4 cup grated Parmigiano-Reggiano cheese
- Salt and pepper to taste
- 2 tablespoons extra virgin olive oil
- 1/4 cup grated Parmigiano-Reggiano cheese
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