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Spinach and Pancetta Fake-Out Risotto

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.

Ingredients

  • 2 ounces prechopped pancetta
  • 2 cups chopped leek (about 2 large)
  • 3 garlic cloves, minced
  • 2 cups unsalted chicken stock (such as Swanson)
  • 1 tablespoon all-purpose flour
  • 1 ounce 1/3-less-fat cream cheese
  • 1 tablespoon fresh thyme leaves
  • 2 (8.8-ounce) pouches precooked white rice (such as Uncle Ben's Original Ready Rice)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 (5-ounce) package fresh baby spinach
  • 1 ounce Parmigiano-Reggiano cheese, grated (about 1/4 cup)

Nutrition Information

  • calories 337
  • fat 11.1 g
  • satfat 5.4 g
  • monofat 2.6 g
  • polyfat 1.2 g
  • protein 13 g
  • carbohydrate 47 g
  • fiber 3 g
  • cholesterol 18 mg
  • iron 4 mg
  • sodium 607 mg
  • calcium 195 mg

How to Make It

  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.

  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.

  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.