Pea and Bacon Risotto

garlic sauté quick & easy dinner bacon pea gourmet sugar conscious wheat/gluten-free peanut free tree nut free soy free no sugar added

Ian Knauer

Makes 1 serving

Source

Ingredients

1 3/4 cups reduced-sodium chicken broth

1/2 cup water

1 bacon slice, chopped

1 large garlic clove, finely chopped

1/3 cup Arborio rice

1/3 cup frozen peas

2 tablespoons grated Parmigiano-Reggiano

1 tablespoon unsalted butter

1/4 teaspoon grated lemon zest

1/4 teaspoon fresh lemon juice

Method

Bring broth and water to a simmer in a small saucepan.

Cook bacon in a small heavy saucepan over medium-low heat, stirring, until crisp. Transfer with a slotted spoon to a paper towel to drain.

Add garlic to bacon fat in pan and cook, stirring occasionally, until pale golden, about 1 minute. Add rice, stirring to coat.

Add 1/4 cup hot broth mixture and simmer briskly, stirring constantly, until broth is absorbed. Continue simmering and adding hot broth mixture, about 1/4 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is just tender and creamy-looking but still al dente, 18 to 22 minutes. (Reserve leftover broth mixture.)

Add peas and cook, stirring occasionally, 2 minutes.

Stir in cheese, butter, zest, and juice. Thin risotto with some of reserved broth mixture if desired and season with salt and pepper. Top with bacon.