Risotto with Spinach

Rinse spinach and blanch in boiling salted water. Squeeze out excess water and chop finely. Rinse basil, shake dry, pluck off the leaves and finely chop. Cut pancetta into strips. Peel shallot and chop finely. Heat oil in a pan and sauté pancetta for 1-2 minutes. Add rice, sauté briefly and add white wine. Cook, stirring frequently, until all wine is absorbed. Add broth until rice is just covered and cook, stirring frequently, until almost all liquid is absorbed. Continue to add broth in this manner and cook until rice is al dente, stirring frequently. 

Add grated Parmesan, butter, spinach and basil to risotto and stir. Season with salt and pepper.