1. Bacon fry in a dry pan, remove to a plate.

2. Spinach and blanch a few seconds in boiling water, remove and rinse with cold water. Blend in a blender.

3. In a pan add butter and olive oil. Onion cut into small cubes and fry until transparent. Then add chopped garlic and fry another 30 seconds. Add the rice, mix well. Pour in the wine and cook until wine has evaporated.

4. Then pour 150 - 200 ml of broth and cook, stirring occasionally, until it "evaporate". Add the broth gradually, one ladle, until the rice is cooked to the desired creamy consistency. Add the spinach, mix well. Then add grated on a fine grater cheese, mix well. Season with salt and pepper, add the lemon juice to taste.

5. Serve with slices of crispy bacon.

6. Bon appetit!