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Pancetta & Lentil Risotto with Spinach

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.

  • prep time:

    10min

  • cook time:

    30min

  • total time:

    40min

  • servings:

    4-6

  • recipe category: risotto

  • recipe cuisine: italian

  • level: Simple

recipe by: DeLallo

Ingredients

Directions

  • In a large saucepot, heat stock and keep at a steady simmer.
  • Meanwhile, n 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 the rice to the saucepan and stir to coat each grain. Once the rice is opaque, about 4 minutes, add the wine and cook until the liquid has been absorbed, about 3 minutes.
  • Add ½ cup of the simmering broth to the saucepan. Stir until almost completely absorbed. Continue to cook the rice by adding the broth one ladle at a time. Stir continuously and allow the broth to be absorbed before adding the next.
  • Continue this process until the rice becomes al dente, or tender and creamy with a firm bite, about 22 minutes total.
  • Add in lentils and spinach and cook for another 5 minutes. Remove from heat and stir in butter and parmesan cheese and serve.

Pancetta & Lentil Risotto with Spinach

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.