Faux Risotto Using Pre-Cooked Rice

4
Servings
5m
Prep Time
20m
Cook Time
25m
Ready In


"Recipe source: Cooking Light (best of 2015)"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (248.2 g)
  • Calories 207.5
  • Total Fat - 9.7 g
  • Saturated Fat - 4.1 g
  • Cholesterol - 57.1 mg
  • Sodium - 1249.5 mg
  • Total Carbohydrate - 6 g
  • Dietary Fiber - 1.3 g
  • Sugars - 1.5 g
  • Protein - 23.7 g
  • Calcium - 187.5 mg
  • Iron - 3.8 mg
  • Vitamin C - 11 mg
  • Thiamin - 0.2 mg

Step 1

Hat a large skillet over medium heat. Add pancetta and cook for 3-5 minutes or until browned, stirring occasionally. Remove with a slotted spoon, reserve drippings in pan.

Step 2

Add leek and garlic to pan and cook for 5 minutes, stirring occasionally. Whisk together the flour and broth and add to pan and bring to a boil. Add cream cheese and thyme; stir until cheese melts.

Step 3

Knead rice pouches and then stir rice, salt and pepper into the pan and simmer for 8-10 minutes or until sauce is thickened and creamy. Add spinach, stirring until spinach wilts. Remove from heat and stir in Parmigiano-Reggiano. Sprinkle with what pancetta.

Tips & Variations


No special items needed.