Pancetta, French Lentil, and Spinach Risotto

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.

Yield: 6 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 282
  • Calories from fat: 21%
  • Fat: 6.7g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.5g
  • Protein: 14g
  • Carbohydrate: 42.7g
  • Fiber: 5.4g
  • Cholesterol: 14mg
  • Iron: 2.2mg
  • Sodium: 603mg
  • Calcium: 179mg

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

Preparation

  1. 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. 2. Bring broth to a simmer in a small saucepan (do not boil). Keep warm over low heat.
  3. 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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