Pancetta and Spinach Risotto with Parmesan
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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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- Step 4: Pour in 1/2 cup dry white wine and cook, stirring constantly, until the wine is fully absorbed.
- 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.
- 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.
Frequently asked questions
How long does Pancetta and Spinach Risotto with Parmesan take to make?
Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pancetta and Spinach Risotto with Parmesan?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep arborio rice from drying out.
Can I substitute ingredients in Pancetta and Spinach Risotto with Parmesan?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pancetta and Spinach Risotto with Parmesan for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Pancetta and Spinach Risotto with Parmesan?
Italian rice & grains like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
