Leek, Bacon and Pea Risotto

  • Author: Meagan


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)

46 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

12 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


From Meagan's Kitchen

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