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Spinach risotto with crisp pancetta recipe

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Created by Lucy Nunes

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Photography: André Martin

Cuisine: Modern Australian
Servings: Serves 4
Cooking Time: Less than 60 minutes
Course: Entree, Lunch, Main

Spinach risotto with crisp pancetta

Ingredients

1 tablespoon olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1½ cups (300g) arborio rice
6 cups (1.5L) hot chicken stock (see tip)
500g frozen spinach, thawed, drained
1 cup (80g) grated parmesan
20g butter
100g pancetta slices (see tip)

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Preparation

1. Heat oil in a heavy-based saucepan on medium. Pan-fry onion and garlic for 3 minutes, until onion is soft.

2. Add rice and cook for 1-2 minutes. Add hot stock in ½-cup measures, stirring, until liquid is absorbed before adding more. Cook for 25-30 minutes, until rice is tender and creamy. Stir through spinach, parmesan and butter. Season to taste.

3. Meanwhile, place pancetta on a baking tray under a hot grill. Cook for 5 minutes, until crisp. Drain on paper towel. Tear into pieces. Serve risotto topped with pancetta.

If you enjoyed this Spinach risotto with crisp pancetta recipe then browse more Modern Australian recipes, low-fat recipes, heart-friendly recipes and our most popular hainanese chicken rice recipe.

Modern Australian Restaurants

Displaying 10 of 594 Modern Australian Restaurants.

	Restaurant	Book Online	Suburb
1.	Valentino's		Northbridge
2.	Smithfield Tavern		Smithfield
3.	Benny's Bar & Cafe		Fremantle
4.	Arch Rival		Palmerston
5.	Stirling Hotel		Stirling
6.	Mahogany Inn		Mahogany Creek
7.	Morning Star Estate		Mt Eliza
8.	Anise		City
9.	Artespresso		Kingston
10.	The Boat House by the Lake		Barton

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