Faux Risotto Using Pre-Cooked Rice
Recipe: #25744
March 09, 2017
Categories: Side Dishes, Rice, White Rice, 5-Minute Prep Sunday Dinner, Low Fat, No Eggs, more
"Recipe source: Cooking Light (best of 2015)"
Original is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
0 Reviews
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