* Spinach and Pancetta Risotto
1/4 lb. Pancetta, Sliced_THUMBNAIL
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$5.99
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Garlic Bulb, ea._THUMBNAIL
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Grassi Shredded Parmesan, 8oz._THUMBNAIL
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Organic Girl Baby Spinach, 5oz_THUMBNAIL
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Organic Leek, 1lb._THUMBNAIL
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Organic Valley Unsalted Butter, 16oz._THUMBNAIL
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Pacific Organic Chicken Broth, 32oz_THUMBNAIL
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Risogreppi Arborio Rice, 32oz._THUMBNAIL
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Spinach and Pancetta Risotto

  • 2 ounces pancetta, chopped
  • 1/2 stick unsalted butter
  • 2 cups chopped leek (about 2 large)
  • 3 garlic cloves, minced
  • 3 cups chicken stock
  • 1 cup Arborio rice
  • 3 TB white wine
  • 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)

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, set aside.
Melt butter in a large saucepan over medium heat. Add leek and garlic; cook 5 minutes, stirring occasionally. Add rice, stir for 30 seconds. Add wine, stir one minute. Add stock and simmer until rice is tender, but slightly firm, stirring occasionally, about 25 minutes.
Season with salt, and pepper. Gradually add spinach, stirring until spinach wilts. Remove from heat; stir in Parmigiano-Reggiano. Sprinkle with pancetta.  

Serves 4

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