Leek Bacon and Pea Risotto

After our delicious risotto last week, I hade more risotto on the brain so when my Martha Stewart Everyday Food came and I saw the recipe below I knew we needed to make it. I halved this since the leftovers are used to make risotto cakes later in the week.

Ingredients

2 leeks (use just lower half)

12 cups chicken stock

4 slices bacon (I used Trader Joes Apple Uncured Bacon)

2 1/2 cups Arborio Rice

1 cup dry White Wine (Vouvray)

3/4 cup frozen peas

1/2 cup of finely grated Parmesan

1-2 tbsp fresh lemon juice

Salt and Pepper to Taste

Instructions

Finely Chop Leeks and Bacon

In a saucepan bring broth to a simmer over medium

In a large skillet cook bacon for about 5 minutes, add Leeks and cook until softened

Add Rice and cook about a minute, ensure it is coated

Add wine and stir until evaporated, about 2 minutes.

Add broth in 1/2 cup to 1 cup intervals and stir until absorbed, waiting about 2 minutes between additions for a total of about 30 minutes

Stir in peas after final addition of broth

Remove skillet from heat and stir in Parmesan, cover and let stand 2 minutes.

Season with lemon juice, salt and pepper

Serve remaining Parmesan on top of the risotto

 

This was really good and the bacon added a nice flavor! However, it is not as good as the Dirty Risotto. It makes enough to serve four if you halve it and serve as a side dish or 2-3 for a main. The full version would probably feed 6-8, a great dinner party dish!