In large saucepan over medium heat, heat chicken broth until it reaches a slow simmer, then reduce heat to low. Stir occasionally.

In large skillet, cook bacon until crispy then set aside on paper towels.

In skillet with bacon grease, add sundried tomatoes, onion and leek. Cook for 10 minutes, or until veggies soften.

Add garlic and risotto, continually stirring, for about 3-5 minutes.

Add 1 cup chicken broth to the risotto, cook on medium heat or until mixture reaches a slow simmer, and stir until liquid is absorbed. Repeat this step until all chicken broth is used.

Stir in spinach, cream, butter, salt and pepper. Once spinach wilts, spoon risotto into large baking dish.

Sprinkle with gouda cheese and parsley.

Bake in an oven for 5-8 minutes at 350 degrees F or until cheese is melted. Serve immediately.