Pancetta, French Lentil, and Spinach Risotto

Name: Pancetta, French Lentil, and Spinach Risotto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 237 milliliters uncooked Arborio rice; 57 grams cups fresh baby spinach (about; 118 milliliters dried petite green lentils; 118 milliliters dry white wine; 946 milliliters fat-free, less-sodium chicken broth; 4 garlic cloves, minced; 237 milliliters chopped leek; 237 milliliters chopped onion; 57 grams pancetta, chopped; 57 grams 1/2 cup grated fresh Parmigiano-Reggiano cheese; 59 milliliters chopped shallots; 946 milliliters water

The recipe Pancetta, French Lentil, and Spinach Risotto could satisfy your Mediterranean craving in around 45 minutes. This recipe makes 6 servings with 296 calories, 12g of protein, and 7g of fat each. This recipe covers 18% of your daily requirements of vitamins and minerals. It works well as an affordable main course. A mixture of pancetta, baby spinach, leek, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a gluten free diet.

Instructions

Combine 4 cups water and lentils in a medium saucepan; bring to a boil. Reduce heat, and simmer 25 minutes or until just tender.

Ingredients you will need

Lentils

Water

Equipment you will use

Sauce Pan

Drain and rinse with cold water; drain.

Ingredients you will need

Water

Bring broth to a simmer in a small saucepan (do not boil). Keep warm over low heat.

Ingredients you will need

Broth

Equipment you will use

Sauce Pan

Heat a large saucepan over medium heat. Coat pan with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Sauce Pan

Frying Pan

Add pancetta to pan; cook 5 minutes or until crisp, stirring occasionally. Stir in onion, leek, shallots, and garlic; cook for 5 minutes or until tender, stirring occasionally.

Ingredients you will need

Pancetta

Shallot

Garlic

Onion

Leek

Equipment you will use

Frying Pan

Add rice; cook for 1 minute, stirring constantly. Stir in wine, and cook until liquid evaporates (about 1 minute), stirring constantly. Stir in 1 cup broth; cook for 5 minutes or until the liquid is nearly absorbed, stirring constantly.

Ingredients you will need

Broth

Rice

Wine

Add the remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 22 minutes total). Stir in spinach; cook for 1 minute or until spinach wilts. Stir in lentils; cook for 1 minute or until thoroughly heated.

Ingredients you will need

Lentils

Spinach