Pancetta & Lentil Risotto with Spinach

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A hearty, savory risotto dish using pancetta, or Italian bacon, and meaty lentils. This dish is a perfect stand-alone meal, but might be even more spectacular served alongside fresh baguette bread and our tasty Calamata olive.

Ingredients:

• 2 tablespoons DeLallo Extra Virgin Olive Oil
• 2 teaspoons DeLallo Minced Garlic in Water
• 2 ounces DeLallo Pancetta, chopped
• 1/3 cup chopped white onion
• 1/4 cup chopped leek
• 1/4 cup chopped shallots
• 4 cups chicken stock
• 1 cup uncooked DeLallo Arborio Rice
• 1/2 cup dry white wine
• 2 ounces fresh baby spinach
• 1 (14-ounce) can DeLallo Lentils
• 2 tablespoons butter
• 2 ounces fresh, grated Parmigiano-Reggiano

Directions:

In a large skillet over medium heat, heat olive oil until just hot. Add garlic and sauté for about 2 minutes. Stir in the pancetta and sauté until crisp, about 5 minutes. Stir in onion, leek and shallots. Cook together for 5 more minutes.

Add rice. Heat for 1 minute, then stir in wine. Cook until it evaporates, stirring constantly, about 1 minute. Mix in 1 cup of the broth and cook until mostly absorbed. Stirring constantly, add broth 1/2 cup at a time. Be sure each portion is absorbed before adding more. This process will take about 20 minutes.

Stir in spinach. Cook for 1 minute, just until greens wilt. Stir in lentils and heat together for about 2 minutes. Remove from heat and stir in butter and cheese. Serve.

Serves 4 to 6 Printer-friendly version