Revisiting a favorite Risotto
My Husband has been a bit under the weather the last few days and today was the first day he was up for eating more than soup... so, it was his choice for dinner. He chose Pancetta and Spinach Risotto, which gave me another chance to make it and to use my Pressure Cooker! Also, since it has tomatoes and spinach in it, it's a perfect dish to submit to Sweetnicks weekly ARF 5-a-day Round-up on Tuesday! Gotta love getting in some healthy foods along with some comfort food, right?
Pancetta & Spinach Risotto
- 2 tablespoon unsalted butter
- 1/4 pound Pancetta, chopped
- 1/2 cup chopped onion
- 2 teaspoon chopped garlic
- 3/4 cup Arborio rice
- 3 fresh plum tomatoes, peeled and diced (I forgot to peel the tomatoes this time, and didn't really notice a difference)
- 1/4 cup white wine
- 1 3/4 cup chicken stock
- salt and pepper to taste
- 1/4 pound fresh baby spinach
- 3/4 cup cooked white cannellini beans
- 1/2 cup Parmegiano Reggiano cheese
- 1/4 lb. Fontina cheese
- In a 4 qt. (or larger) pressure cooker, heat the butter and add the chopped pancetta. Slowly saute the pancetta until it renders out and becomes slightly colored.
- Add the onion and saute lightly. Next, add the garlic followed by the rice and coat it with the butter.
- Add the wine and reduce until it is absorbed (this won't take very long at all). Add the diced tomatoes, stock and seasonings.
- Lock the lid in place. Over high heat, bring the cooker to high pressure. Adjust the heat to maintain the pressure. Cook for 6 minutes. Release with quick release and remove the lid, tilting it away from you to allow any excess steam to escape. Taste for a firm texture.
- Quickly add raw spinach and replace the lid on the pot. Do not turn the heat on. After a few minutes, open the lid and stir in the spinach. It will wilt from the heat in the risotto. Add the cooked beans and the Parmegiano Reggiano and the Fontina cheeses - stir to allow the melt into the risotto.
- Serve immediately.