Pancetta, French Lentil, and Spinach Risotto

Ingredients

• 1 cup arborio rice uncooked
• 2 ounces baby spinach fresh
• 0.5 cup petite green lentils dried
• 0.5 cup cooking wine dry white
• 4 cups less-sodium chicken broth fat-free
• 4  garlic cloves minced
• 1 cup leek chopped
• 1 cup onion chopped
• 2 ounces pancetta chopped
• 2 ounces parmigiano-reggiano cheese fresh grated
• 0.3 cup shallots chopped
• 4 cups water 

Equipment

• frying pan
• sauce pan

Directions

1. Combine 4 cups water and lentils in a medium saucepan; bring to a boil. Reduce heat, and simmer 25 minutes or until just tender.
2. Drain and rinse with cold water; drain.
3. Bring broth to a simmer in a small saucepan (do not boil). Keep warm over low heat.
4. Heat a large saucepan over medium heat. Coat pan with cooking spray.
5. Add pancetta to pan; cook 5 minutes or until crisp, stirring occasionally. Stir in onion, leek, shallots, and garlic; cook for 5 minutes or until tender, stirring occasionally.
6. Add rice; cook for 1 minute, stirring constantly. Stir in wine, and cook until liquid evaporates (about 1 minute), stirring constantly. Stir in 1 cup broth; cook for 5 minutes or until the liquid is nearly absorbed, stirring constantly.
7. Add the remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 22 minutes total). Stir in spinach; cook for 1 minute or until spinach wilts. Stir in lentils; cook for 1 minute or until thoroughly heated.
8. Remove from heat; stir in cheese.
9. Serve immediately.