Leek, Bacon, and Pea Risotto

Risotto, is an Italian Specialty, that is in fact the dominant staple in some northern regions, where it is often preferred over pasta. Risotto is noted for being a time consuming but a very versatile meal. It's also been reported that a person could have a different risotto recipe for every day of the year.

The benefit to this meal is that its healthy and not time consuming. This 254 color per serving meal will take you about 40 minutes to make.

1 leek
6 cups chicken broth
2 slices bacon, cut crosswise into strips
11/4 cup Arborio Rice
1/2 cup dry white wine
1/3 cup frozen peas
1/4 cup finely grated Parmesan cheese, plus more for serving
1 to 2 tablespoons fresh lemon juice

1. Halve leeks lengthwise; wash thoroughly.  Pay dry and slice thinly. In a medium saucepan, bring broth to a simmer over medium heat; cover pan.

2. Meanwhile, in a medium Dutch oven or other heavy pot, cook bacon over medium heat, stirring until lightly browned buy not crisp, about 5 minutes. Add leek; cook, stirring, until softened, about 2 minutes. Add rice and cook, stirring, until translucent around edges, about 1 minute.

3. Add wince; cook, stirring, until evaporated, about 1 minute. Reduce heat to medium-low. Add 1 cup hot broth. Cook, stirring, until almost all broth is absorbed. Repeat process, gradually adding broth, until rise is al dente and liquid is creamy (you may not need all the broth), about 25 minutes. Stir in peas after the final addition of broth.

4. Remove skillet form heat and stir in Parmesan. Reason risotto with salt, pepper, and lemon juice to taste. Serve immediately with additional Parmesan.