Wednesday, April 23, 2014

Spinach and Pancetta Fake-Out Risotto

I made this.  It was pretty easy.  I did have to ask someone how to chop leeks.  D like it although he thought it needed more salt.

I added more pancetta, because I had no reason not to.  And I used more spinach.

I would have again.

Spinach and Pancetta Fake-Out Risotto

Photo by ALB

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.

Yield: Serves 4 (serving size: about 1 1/4 cups risotto and 1 tablespoon pancetta)
Hands-on:23 Minutes
Total:23 Minutes

2 ounces prechopped pancetta (used 4 oz)
2 cups chopped leek (about 2 large) (1 leek made 2 cups)
3 garlic cloves, minced (used 6)
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 (used 1 tsp dried)
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 (used 7 oz)
1 ounce Parmigiano-Reggiano cheese, grated (about 1/4 cup)

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. (Really do this, it will be clumpy otherwise). 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.

Nutritional Information
Calories: 337; Fat: 11.1g; Saturated fat: 5.4g; Monounsaturated fat: 2.6g; Polyunsaturated fat: 1.2g; Protein: 13g; Carbohydrate: 47g; Fiber: 3g; Cholesterol: 18mg; Iron: 4mg; Sodium: 607mg; Calcium: 195mg

Cooking Light MAY 2014

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