Pancetta/5 Shrimp/tomatoes/spinach Recipe

Cooking Instructions

1. 1

   Prepare the Broth

   In a saucepan, heat the chicken or vegetable broth over low heat to keep it warm.

2. 2

   Cook Pancetta

   In a large skillet, heat olive oil over medium heat. Add the pancetta and cook until crispy. Remove and set aside.

3. 3

   Sauté Aromatics

   In the same skillet, add the chopped onion and sauté until translucent. Add minced garlic and cook for an additional minute.

4. 4

   Toast the Rice

   Stir in the Arborio rice and cook for about 2-3 minutes, stirring frequently until the rice is lightly toasted.

5. 5

   Add Broth Gradually

   Begin adding the warm broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding more broth.

6. 6

   Incorporate Tomatoes and Spinach

   After about 15 minutes, stir in the cherry tomatoes and fresh spinach. Continue to add broth and stir until the rice is creamy and cooked al dente, about 20-25 minutes total.

7. 7

   Finish the Risotto

   Once the rice is cooked, fold in the cooked pancetta and grated Parmesan cheese. Season with salt and black pepper to taste.

8. 8

   Serve

   Spoon the risotto into bowls and serve hot, garnished with extra Parmesan if desired.