Pancetta and Spinach Risotto with Parmesan

By AislePrompt Editorial · Published 2026-07-30 · Updated 2026-07-30

Creamy risotto cooked slowly with crispy pancetta, fresh spinach, and finished with sharp Parmesan cheese. This Italian-inspired rice and grain recipe, ready in about 40 minutes, pairs Arborio rice, chicken broth, pancetta for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/2 cups Arborio rice
• 5 cups, kept warm chicken broth
• 4 oz, diced pancetta
• 3 cups, roughly chopped fresh spinach
• 1/2 cup dry white wine
• 1 small, finely chopped yellow onion
• 2 cloves minced garlic
• 3 tbsp unsalted butter
• 1 tbsp extra virgin olive oil
• 3/4 cup grated Parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Heat 1 tbsp extra virgin olive oil in a large heavy-bottomed saucepan over medium heat. Add 4 oz diced pancetta and cook for 4-5 minutes until crispy and golden, then remove pancetta with a slotted spoon and set aside.
2. Step 2: In the same pan, add 3 tbsp unsalted butter and 1 small finely chopped yellow onion. Sauté for 3-4 minutes until translucent, then add 2 cloves minced garlic and cook for 30 seconds until fragrant.
3. Step 3: Stir in 1 1/2 cups Arborio rice, coating each grain with the butter and onion mixture, toasting for 1-2 minutes until the edges become translucent.
4. Step 4: Pour in 1/2 cup dry white wine and cook, stirring constantly, until the wine is fully absorbed.
5. Step 5: Add 5 cups warm chicken broth one ladle at a time, stirring frequently and allowing the liquid to absorb before adding more, until the rice is creamy and al dente, about 18-20 minutes.
6. Step 6: Stir in the reserved crispy pancetta, 3 cups roughly chopped fresh spinach, 3/4 cup grated Parmesan cheese, 1 tsp salt, and 1/2 tsp black pepper. Cook for another 2 minutes until the spinach wilts and the risotto is rich and creamy. Serve immediately.