Sweet roasted garlic and spinach risotto with pancetta curls

Sweet roasted garlic and spinach risotto was born after being given a huge bag full of homegrown spinach which would be sacrilegious to waste! Don’t think that if you make this you’ll be walking around the next day sending people running and fending off vampires as roasting the garlic makes for a sweet finish. Use the freshest garlic you can for the best flavour.

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Ingredients- serves 2
Bulb of garlic- cut in half
Olive oil
1 small white onion- finely chopped
50g pancetta- cubed
200g arborio rice
600ml chicken or vegetable stock
100g spinach- washed, patted dry and shredded
2 tbsp creme fraiche or ricotta
Lemon juice
Pancetta slices
Salt and pepper
Fresh grated parmesan to serve

1. First thing’s first! Preheat the oven to 200c/ 180fan and place the halved garlic bulb cut side up on a baking try. Drizzle over some olive oil and roast for around 25-30 minutes until the garlic is sweet and tender. Remove from the oven and set aside.

2. When you’re ready to cook the risotto, take a large pan and add a knob of butter over a medium heat. Cook the chopped onion and pancetta cubes for a few minutes until softening and the pancetta is turning golden. Add in the arborio rice and make sure that the buter coats each grain. Take a ladle and add in the first lot of stock and lower the heat to a simmer. Squeeze out the garlic cloves, mash down lightly with the back of a fork and add to the rice.

3. As each ladle of stock is absorbed you need to add in another until all the stock has been used. When the last ladle has been added pop in in the shredded spinach and stir well to combine. Take the pan off the heat and add in the creme fraiche, a squeeze of lemon to taste and some parmesan cheese. Taste and adjust the seasoning as required.

Serve the risotto is warmed bowls with a final grate of parmesan and a pancetta curl or two (make more than you need in case one jumps into your mouth whilst cooking!). To make the curls take thin slices of pancetta and cut a slice into thirds. Wrap them loosely around a skewer, remove gently and place on a baking tray. Cook for a couple of minutes at 180c/ 160fan. Simple!

Sweet roasted garlic and spinach risotto with pancetta curls- treat yourself to a little luxury!

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