INGREDIENTS
1 lb
aborio rice
8 cups
chicken stock
2 heads
roasted garlic
1 cup
onion
8 oz
thickly pancetta
1/2 cup
wine
6 oz
ricotta salata cheese
6 oz
parmesan cheese
5 oz
baby spinach leaves
1 cup
peas
1/2 cup
pine nuts
2 tsp
rosemary
1 serving
evoo
1 serving
kosher salt and pepper