Pancetta, French Lentil, and Spinach Risotto

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.