Method

• 1.
  Place stock in a saucepan over high heat and bring to the boil, then reduce heat to low and keep at a gentle simmer.
• 2.
  Place spinach in a blender with 1 cup (250ml) of hot stock and whiz until combined. Set aside.
• 3.
  Heat half of the oil and butter in a large heavy-based saucepan over medium- high heat. Add onion and garlic, and cook, stirring occasionally, for 6-8 minutes until onion has softened. Add rice and stir for 2-3 minutes until well coated in mixture. Add the wine and simmer, stirring continuously, for 1-2 minutes until reduced by three quarters and wine is absorbed. Stir in remaining hot stock, 1 cup (250ml) at a time, stirring continuously and allowing the stock to be absorbed before the next addition, until all stock has been used, the rice is cooked and the mixture is thick; this will take about 18-20 minutes. Stir in parmesan and spinach. The rice should be creamy but still retain some bite.
• 4.
  Meanwhile, in a separate non-stick medium frypan, heat remaining 2 tbs (40ml) oil over medium-high heat. In batches, add pancetta and sear for 3-4 minutes on one side, turn, and sear for a further 3-4minutes until golden and crisp. Transfer to paper towel to drain. Repeat with remaining pancetta. Set aside until ready to serve.
• 5.
  Divide risotto among plates and top with crispy pancetta.Scatter with extra parmesan to serve.