Pancetta, French Lentil, and Spinach Risotto

A quartet of alliums—onion, leek, shallot, and garlic—imbues savory flavor to this entrée dotted with green lentils. For a peppery finish, use arugula in place of spinach.

Yield: 6 servings (serving size: 1 cup)

Ingredients

• 4  cups  water
• 1/2  cup  dried petite green lentils
• 4  cups  fat-free, less-sodium chicken broth
• Cooking spray
• 2  ounces  pancetta, chopped
• 1  cup  chopped onion
• 1  cup  chopped leek
• 1/4  cup  chopped shallots
• 4  garlic cloves, minced
• 1  cup  uncooked Arborio rice
• 1/2  cup  dry white wine
• 2  cups  fresh baby spinach (about 2 ounces)
• 1/2  cup  (2 ounces) grated fresh Parmigiano-Reggiano cheese

Preparation

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. Drain and rinse with cold water; drain.

2. Bring broth to a simmer in a small saucepan (do not boil). Keep warm over low heat.

3. Heat a large saucepan over medium heat. Coat pan with cooking spray. 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. 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. 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. Remove from heat; stir in cheese. Serve immediately.

Nutritional Information

Calories:

282 (21% from fat)

Fat:

6.7g (sat 2.8g,mono 2g,poly 0.5g)

Protein:

14g

Carbohydrate:

42.7g

Fiber:

5.4g

Cholesterol:

14mg

Iron:

2.2mg

Sodium:

603mg

Calcium:

179mg