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Bacon and Leek Risotto

Photo: Randy Mayor; Styling: Cindy Barr
Hands-on time 50 mins
Total time 50 mins
Yield Serves 8 (serving size: about 2/3 cup)
Serve with sautéed Broccolini and a warm French bread baguette.

Ingredients

  • 5 cups unsalted chicken stock (such as Swanson)
  • 2 cups water
  • 4 bacon slices
  • 1 tablespoon olive oil
  • 4 cups thinly sliced leek (about 4 large)
  • 1/2 cup sliced shallots
  • 1 1/2 tablespoons chopped fresh thyme
  • 2 garlic cloves, minced
  • 2 cups uncooked Arborio rice
  • 2 tablespoons fresh lemon juice
  • 1 1/2 tablespoons unsalted butter
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon kosher salt
  • 2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup)
  • 2 tablespoons chopped fresh flat-leaf parsley

Nutrition Information

  • calories 305
  • fat 7.9 g
  • satfat 3.3 g
  • monofat 3 g
  • polyfat 0.6 g
  • protein 12.1 g
  • carbohydrate 47.8 g
  • fiber 3.3 g
  • cholesterol 15 mg
  • iron 1.8 mg
  • sodium 394 mg
  • calcium 128 mg

How to Make It

  1. Bring stock and 2 cups water to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

  2. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add oil to pan; swirl to coat. Add leek, shallots, thyme, and garlic to pan; sauté 4 minutes or until tender. Stir in rice; cook 2 minutes. Stir in 1/2 cup stock mixture; cook 5 minutes or until liquid is nearly absorbed, stirring constantly. Reserve 1/3 cup stock mixture. Add remaining stock mixture, 1/4 cup at a time, stirring constantly until liquid is absorbed before adding more (about 25 minutes total). Stir in lemon juice, butter, pepper, salt, and Parmigiano-Reggiano. Remove pan from heat. Stir in reserved 1/3 cup stock mixture. Sprinkle with reserved bacon and chopped parsley. Serve immediately.