Created by ellie on March 9, 2017
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.