1/3 Photos of Leek, Bacon, and Pea Risotto
I learned how to make risotto at a cooking class in Italy, the day before my wedding. Risotto takes practice and patience, but even if the consistency isn't perfect, this recipe is delicious regardless.
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- 1 leek, white and light-green parts only
- 6 cups low sodium chicken broth
- 2 slices bacon, cut crosswise into strips
- 1 1/4 cups arborio rice
- 1/2 cup dry white wine
- 1/2 cup frozen peas (optional)
- 1/4 cup parmesan cheese, finely grated, plus more for serving
- 1 tablespoon fresh lemon juice
- coarse salt
- ground pepper
- 1In a saucepan, bring broth to a simmer over medium.
- 2Halve leeks lengthwise; rinse thoroughly. Pat dry; thinly slice.
- 3Meanwhile, in a large, straight-sided skillet or Dutch oven, cook bacon over medium, stirring, until lightly browned but not crisp, 5 minutes. Add leeks; cook, stirring, until softened, 2 minutes. Increase heat to medium-high. Add rice and cook, stirring, until translucent around edges, 1 minute.
- 4Add wine and stir until evaporated, about 2 minutes. Add 1 cup broth. Reduce heat to medium-low and cook, stirring, until broth is absorbed, about 2 minutes.
- 5Repeat process, gradually adding broth, until rice is al dente and risotto is creamy (you may not need all the broth), about 35 minutes.
- 6Stir in peas (if using) after the final addition of broth.
- 7Remove skillet from heat and stir in Parmesan.
- 8Cover and let stand 2 minutes.
- 9Season risotto with lemon juice, salt, and pepper.
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Nutritional Facts for Leek, Bacon, and Pea Risotto
Serving Size: 1 (509 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 365.1
- Calories from Fat 55
- Total Fat 6.1 g
- Saturated Fat 2.4 g
- Cholesterol 8.2 mg
- Sodium 243.4 mg
- Total Carbohydrate 58.2 g
- Dietary Fiber 2.1 g
- Sugars 1.7 g
- Protein 14.5 g