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.
Recipe by Cooking Light October 2008
282 calories; calories from fat 21%; fat 6.7g; saturated fat 2.8g; mono fat 2g; poly fat 0.5g; protein 14g; carbohydrates 42.7g; fiber 5.4g; cholesterol 14mg; iron 2.2mg; sodium 603mg; calcium 179mg.