Leek, Bacon, And Pea Risotto Recipe

Name: Leek, Bacon, And Pea Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
In a saucepan, bring broth to a simmer over medium.
2
Halve leeks lengthwise; rinse thoroughly. Pat dry; thinly slice.
3
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.
4
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.
5
Repeat process, gradually adding broth, until rice is al dente and risotto is creamy (you may not need all the broth), about 35 minutes.
6
Stir in peas (if using) after the final addition of broth.
7
Remove skillet from heat and stir in Parmesan.
8
Cover and let stand 2 minutes.
9
Season risotto with lemon juice, salt, and pepper.

936

kcal

Calories

Fat

Carbs

125

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Leek, Bacon, And Pea Risotto falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Leek, Bacon, And Pea Risotto

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