Leek, Bacon, and Pea Risotto

Recipe by waterbaby09
READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a saucepan, bring broth to a simmer over medium.
  • Halve leeks lengthwise; rinse thoroughly. Pat dry; thinly slice.
  • Meanwhile, 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.
  • Add 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.
  • Repeat process, gradually adding broth, until rice is al dente and risotto is creamy (you may not need all the broth), about 35 minutes.
  • Stir in peas (if using) after the final addition of broth.
  • Remove skillet from heat and stir in Parmesan.
  • Cover and let stand 2 minutes.
  • Season risotto with lemon juice, salt, and pepper.
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