Vibrant and earthy spinach and savory pancetta meet nutty Parmesan cheese in this creamy spinach risotto! With a little fresh basil leaves, this delicious classic Italian meal comes together in 30 minutes.
Spinach risotto is one of those colorful dishes that looks way more complicated than it actually is. It's a bit like our tomato risotto and lemon zucchini risotto - simple, tasty, and quick!
With ten ingredients, including seasoning, this risotto recipe with fresh spinach makes the perfect main course or side dish for your favorite grilled meats, cheeses, or bakes.
💎 Why This Recipe Works
- This pancetta and spinach risotto recipe hits all the right spots. It's an easy recipe that looks sophisticated. It has great flavor for a midweek feast and is fancy enough for a dinner party!
- It's fast to prepare with very few ingredients, like our lemon asparagus risotto and saffron mushroom risotto!
- If you like recipes that use pureed vegetables for a colorful meal, try this roasted pumpkin risotto with sage!
🛒 Ingredients
- Risotto Rice: All four the famous types of rice for risotto work well, however, I tend to use Carnaroli rice or Arborio rice the most, as they are more readily available. Choose the short grain rice that works best for you.
- Basil: This recipe calls for fresh basil leaves, which will not taste the same as the dry variety.
Be sure to check out the recipe card for all the ingredients and instructions you'll need to make this dish. Don't miss out on any of the details!
♻️ Substitutions and Variations
- Spinach: Fresh baby spinach or spinach leaves both work well. If using frozen spinach, allow it to thaw, then drain it well before blending it as per the recipe instructions.
- Pancetta: The best choice for this recipe is Italian unsmoked pancetta, which can be found pre-cubed in most grocery stores. If you cannot find it, diced ham, crumbled sausage, bacon, or turkey bacon could work, too, offering different flavor profiles. Smoked pancetta may be a little too strong for this dish.
- Broth: Chicken or vegetable broth work the best for this recipe. Beef stock is too strong for delicate spinach.
- Cheese: Asiago, Pecorino Romano, Dolcelatte, or even a mild Gouda can be good substitutes for a different flavor profile. A creamy risotto needs some good-quality cheese!
👩🏻🍳 How to Make Pancetta and Spinach Risotto
- Gently steam the fresh spinach and basil leaves. [Picture 1]
- Blend to a smooth puree. [Picture 2]
- Saute the onion and pancetta in a little olive oil. [Picture 3]
- Toast the rice until its edges are translucent. [Picture 4]
- Cook using the broth, then add the spinach puree and Parmesan cheese. [Picture 5]
- Taste for seasoning, then serve after resting a couple of minutes. [Picture 6]
🙋♀️ People Also Ask [FAQs]
Yes, this risotto recipe is gluten-free, but always check the broth ingredients if you're using store-bought.
After toasting the rice, add a splash of dry white wine, such as Pinot Grigio or Sauvignon Blanc. Let it reduce until nearly evaporated before adding broth, enhancing the risotto's flavor with a subtle acidity. You can also use a tablespoon of lemon juice instead. This adds a fresh zestiness without the alcohol content, maintaining the balance of flavors in the dish.
Spinach risotto with pancetta is best enjoyed freshly made, but you can store leftovers in the refrigerator for up to three days or freeze them for a month. To reheat, thaw the risotto in the fridge if frozen, then gently warm it on the stove with a splash of broth or water, stirring frequently to maintain creaminess. Avoid microwaving to keep the texture consistent. Here's our detailed guide on how to store and reheat rice.
💡 Expert Tips and Tricks
- Vegetarian: You can skip the pancetta and add ¼ cup toasted pine nuts to the risotto before serving. This is absolutely delicious, and in this case, you can also add a sprinkle of lemon zest for contrast!
- Butter or Cream: If you make this spinach risotto for a fancy get-together, add a tablespoon of cold butter or cream to it just before serving.
🍴 More Delicious Recipes to Try
🍽️ Recipe
Spinach Risotto with Pancetta
Ingredients
- 150 g Risotto Rice
- 2 tablespoon Extra Virgin Olive Oil
- ½ White Onion finely chopped
- 600 ml Vegetable or Chicken Broth
- 125 g Spinach Leaves
- 65 g Cubed Pancetta Unsmoked
- 12-16 Fresh Basil Leaves
- 3 tablespoon Grated Parmesan Cheese
- Salt and Pepper to Taste
Instructions
- Wash the basil and spinach leaves. Place them in a pan and cover with a lid.
- Place the pan on low heat, and cook until the leaves are wilted, approximately 5 minutes.
- Transfer the spinach and basil to a blender and blend until smooth. Add a couple of tablespoons of broth if necessary to help with the process. Set the spinach paste aside.
- Prepare the chicken or vegetable stock and bring it to a light simmer. Keep it warm throughout the cooking process to ensure even results.
- Heat the olive oil in a pan over medium heat. Add the thinly chopped onion and cubed pancetta and sauté until the onion turns translucent.
- Next, increase the heat to high and add the rice.
- Mix well, ensuring every grain is coated with the oil. Toast the rice until its edges start turning translucent, and it changes color, approximately 1-2 minutes.
- Reduce the heat to low and begin adding the warm broth, one ladle or cup at a time, stirring frequently. Allow each addition to be absorbed before adding the next. Continue like this until the rice is fully cooked. This process will take about 16-18 minutes.
- Once the spinach risotto is 2 minutes from being ready, add the spinach puree and grated Parmesan cheese to the pan and mix well. Taste for seasoning.
- Continue cooking until the risotto reaches your desired consistency.
- Remove from the heat and allow to rest for a couple before serving.
- Enjoy your pancetta and spinach risotto!
Notes
- Storing and Reheating: Spinach risotto with pancetta is best enjoyed freshly made, but you can store leftovers in the refrigerator for up to three days or freeze them for a month. To reheat, thaw the risotto in the fridge if frozen, then gently warm it on the stove with a splash of broth or water, stirring frequently to maintain creaminess. Avoid microwaving to keep the texture consistent. Here's our detailed guide on how to store and reheat rice.
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