Leek, Bacon, and Pea Risotto
Risotto • Italian
Description
Leek, Bacon, and Pea Risotto
Ingredients
- Leek 2 pieces
- Bacon 4 slices
- Chicken Broth 5 qt
- Arborio rice 2½ cups
- Dry White Wine 1 cup
- Frozen green bean pods ¾ cup
- Grated Pecorino Pepato Cheese 0 oz
- Meyer Lemon Juice 2 tablespoons
- Coarse Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Trim the dark green leaves and roots from the leek. Cut the remaining parts in half lengthwise, wash thoroughly, dry, and slice thinly.
Step 2
In a saucepan, bring the broth to a boil over medium heat.
Step 3
Meanwhile, in a well-heated skillet, fry the sliced bacon until golden brown for about 5 minutes. Add the leek and sauté for a couple more minutes until soft. Increase the heat and add the rice, sautéing for a minute while stirring.
Step 4
Pour the wine into the skillet and let it evaporate for 2 minutes. Then add a cup of broth, reduce the heat, and cook while stirring until the broth evaporates, about 2 minutes. Continue cooking this way for about 30 minutes until the rice is done, adding the broth in small portions. A little before the end of cooking, add the green peas.
Step 5
Remove from heat and stir in the Parmesan. Cover and let sit for a couple of minutes.
Step 6
Drizzle the risotto with lemon juice, season with salt and pepper.
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