Leek, Bacon, and Pea Risotto

Risotto | Italian cuisine

⏳ Time

49 minutes

🥕 Ingredients

🍽️ Servings

Description

Leek, Bacon, and Pea Risotto

Ingredients

Leek - 2 pieces
Bacon - 4 slices
Chicken Broth - 3 qt
Arborio rice - 2½ cups
Dry White Wine - 1 cup
Frozen green bean pods - ¾ cup
Grated Pecorino Pepato Cheese - 2.1 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.