Leek, Bacon, and Pea Risotto

Name: Leek, Bacon, and Pea Risotto
Yield: serves 4
Ingredients: 1 leek, white and light-green parts only; 6 cups low-sodium store-bought chicken broth; 2 slices bacon (2 ounces), cut crosswise into strips; 1 1/4 cups Arborio rice; 1/2 cup dry white wine; 1/3 cup frozen peas; 1/4 cup finely grated Parmesan cheese, plus more for serving; Coarse salt and ground pepper; 1 to 2 tablespoons fresh lemon juice

December 22, 2011

GOOD TO KNOW Briefly sautéing the rice before adding the broth gives it a nutty flavor. Near-constant stirring as the rice cooks releases its starches, helping the dish become creamy. Here, just two slices of bacon add ample richness, so no butter or oil is needed.

Recipe notes

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