|
1. Heat a large nonstick skillet over medium heat.
Add pancetta to pan; cook 4 minutes or until
browned, stirring occasionally. Remove pancetta
with a slotted spoon, reserving drippings in pan.
2. Add leek and garlic to drippings in pan; cook 5
minutes, stirring occasionally. Combine stock and
flour, stirring with a whisk. Add stock mixture to
pan; bring to a boil. Add cream cheese and thyme;
stir until cheese melts.
3. Knead rice pouches to separate grains. Stir
rice, salt, and pepper into pan; simmer 8 minutes
or until sauce is thickened and creamy. Gradually
add spinach, stirring until spinach wilts. Remove
from heat; stir in Parmigiano-Reggiano. Sprinkle
with pancetta.
|
