The Recipe
Leek, Bacon, and Pea Risotto
COOK TIME : a few secondsPREP TIME : 40 minutes
From Martha Stewart
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Ingredients
DESCRIPTION
This recipe yields extra risotto for making Risotto Cakes with Roasted Tomatoes and Arugula. If you don't plan on making the cakes, halve the recipe and reduce the cooking time slightly.
INGREDIENTS
- 2 leeks, white and light-green parts only
- 12 cups (96 ounces) low-sodium chicken broth
- 4 slices bacon, cut crosswise into strips
- 2 1/2 cups Arborio rice
- 1 cup dry white wine
- 3/4 cup frozen peas (optional)
- 1/2 cup finely grated Parmesan, plus more for serving
- 1 to 2 tablespoons fresh lemon juice
- Coarse salt and ground pepper
DIRECTIONS
NUTRITION
| Calories | 0 | 0% | |
| Cholesterol | 0 | 0% | |
| Carbohydrates | 0 | 0% | |
| Fat | 0 | 0% | |
| Protein | 0 | 0% |
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