Photo: Iain Bagwell; Styling: Carla Gonzalez-Hart 
Hands-on Time
23 Mins
Total Time
23 Mins
Yield
Serves 4 (serving size: about 1 1/4 cups risotto and 1 tablespoon pancetta)

Precooked rice simmers in slightly thickened chicken stock to mimic the creamy texture of risotto. If you'd like to use your own leftover cooked rice, use 4 cups.

How to Make It

Step 1

Heat a large nonstick skillet over medium heat. Add pancetta to pan; cook 4 minutes or until browned, stirring occasionally. Remove pancetta with a slotted spoon, reserving drippings in pan.

Step 2

Add leek and garlic to drippings in pan; cook 5 minutes, stirring occasionally. Combine stock and flour, stirring with a whisk. Add stock mixture to pan; bring to a boil. Add cream cheese and thyme; stir until cheese melts.

Step 3

Knead rice pouches to separate grains. Stir rice, salt, and pepper into pan; simmer 8 minutes or until sauce is thickened and creamy. Gradually add spinach, stirring until spinach wilts. Remove from heat; stir in Parmigiano-Reggiano. Sprinkle with pancetta.

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