Rating: 4 stars
8 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 1
  • 4 star values: 2
  • 5 star values: 4

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.

Ann Taylor Pittman
Recipe by Cooking Light May 2014

Gallery

Credit: Iain Bagwell; Styling: Carla Gonzalez-Hart

Recipe Summary

hands-on:
23 mins
total:
23 mins
Yield:
Serves 4 (serving size: about 1 1/4 cups risotto and 1 tablespoon pancetta)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

337 calories; fat 11.1g; saturated fat 5.4g; mono fat 2.6g; poly fat 1.2g; protein 13g; carbohydrates 47g; fiber 3g; cholesterol 18mg; iron 4mg; sodium 607mg; calcium 195mg.
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