I’ve made it clear that I’m a risotto fan – this recipe is adapted from Everyday Food and it’s really good.
Leek, Bacon and Pea Risotto
1 large leek, white and light green parts only, halved lengthwise, cleaned and chopped
6 c. chicken broth (1 to 1 1/2 boxes)
4–6 slices of bacon, chopped
1 1/2 c. arborio rice
1 c. dry white wine
1 c. EACH frozen peas AND frozen corn
1/2 c. grated parmesan
1–2 T. lemon juice
salt and freshly ground pepper
In a large skillet with high sides or a good-sized soup pot, cook the bacon until lightly browned, then add the leeks and cook, stirring until softened. Add the rice and stir until well-coated – about 1 minute.
Add the wine and stir until it’s evaporated then add the broth in approximately 1 cup increments, stirring after each addition until the broth is absorbed. Repeat the additions of broth until the rice is al dente – you may not need all of the broth – this will take 15- 20 minutes.
Stir in the peas and corn, cooking until heated through, then remove the pot from the heat and stir in the Parmesan. Let the risotto sit for a couple of minutes and then season with the lemon juice – and then salt and pepper if needed.
Serve with extra bacon or Parmesan if you’d like.
- Category: Rice