Leek Bacon and Pea Risotto
Creamy, comforting, and bursting with flavor, this Leek Bacon and Pea Risotto is a delightful twist on a classic Italian dish. Perfectly cooked Arborio rice is infused with the delicate sweetness of sautéed leeks, crispy smoked bacon, and vibrant green peas, all brought together with a hint of dry white wine and a luxurious Parmesan cheese finish. This risotto’s creamy texture is achieved through the traditional technique of slowly incorporating warm chicken stock, ensuring every grain is rich and velvety. Topped with fresh parsley for a pop of color and freshness, this one-pot recipe is as elegant as it is easy, making it ideal for weeknight dinners or special occasions. Serve piping hot and pair with a crisp glass of white wine for a truly indulgent meal experience.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cups leeks (white and light green parts, finely sliced)
- 2 cloves garlic (minced)
- 6 slices smoked bacon (chopped)
- 1.5 cups arborio rice
- 0.5 cups dry white wine
- 5 cups chicken stock (warm)
- 1 cup frozen peas (thawed)
- 0.75 cup Parmesan cheese (grated)
- 2 tablespoons fresh parsley (chopped)
- to taste salt
- to taste black pepper
Instructions
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet or heavy-bottomed pan over medium heat.
Add the chopped bacon and cook until it becomes crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside on a plate lined with paper towels.
In the same pan, add the remaining olive oil and butter, followed by the sliced leeks. Cook the leeks over medium-low heat until softened, about 5 minutes.
Add the minced garlic to the pan and cook for an additional 1-2 minutes, stirring frequently to prevent burning.
Stir in the Arborio rice and toast it for 2-3 minutes until the edges of the grains become translucent.
Pour in the white wine and cook, stirring frequently, until the liquid is mostly absorbed.
Add one ladle of warm chicken stock to the pan and stir continuously until the liquid is absorbed. Repeat this process, adding one ladle of stock at a time, until the rice is tender and creamy, about 18-20 minutes. You may not need all the stock.
Once the rice is cooked, stir in the crispy bacon, peas, Parmesan cheese, and chopped parsley. Mix well until everything is heated through and evenly combined.
Season the risotto with salt and black pepper to taste.
Serve immediately, garnished with additional Parmesan and parsley, if desired.
Nutrition Facts
Calories |
832 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.9 g | 47% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 2640 mg | 115% | |
| Total Carbohydrate | 87.3 g | 32% | |
| Dietary Fiber | 5.2 g | 18% | |
| Total Sugars | 6.5 g | ||
| Protein | 33.0 g | 66% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 607 mg | 47% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 559 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
