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!