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  • Pancetta, French Lentil and Spinach Risotto

    2 votes
    Pancetta, French Lentil and Spinach Risotto
    Prep time:
    Cook time:
    Servings: 6 servings
    by Kimberly Lindstrom
    9 recipes
    		 >
    A quartet of alliums—onion, leek, shallot, and garlic—imbues savory flavor to this entrée dotted with green lentils. For a peppery finish, use arugula in place of spinach.

    Ingredients

    • 4 cups water
    • 1/2 cup dried petite green lentils
    • 4 cups fat-free, less-sodium chicken broth
    • Cooking spray
    • 2 ounces pancetta, chopped
    • 1 cup chopped onion
    • 1 cup chopped leek
    • 1/4 cup chopped shallots
    • 4 garlic cloves, minced
    • 1 cup uncooked Arborio rice
    • 1/2 cup dry white wine
    • 2 cups fresh baby spinach (about 2 ounces)
    • 1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese

    Directions

    1. Combine 4 cups water and lentils in a medium saucepan; bring to a boil. Reduce heat, and simmer 25 minutes or until just tender. Drain and rinse with cold water; drain.
    2. Bring broth to a simmer in a small saucepan (do not boil). Keep warm over low heat.
    3. Heat a large saucepan over medium heat. Coat pan with cooking spray. 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. 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. 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. Remove from heat; stir in cheese. Serve immediately.

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