Risotto with leeks, bacon and green peas
4 servings
49 minutes
Risotto with leeks, bacon, and green peas is an exquisite dish of Italian cuisine that combines the creamy tenderness of Arborio rice, the savoriness of bacon, and the freshness of green peas. Historically, risotto originated in Northern Italy and became a symbol of cozy family dinners. Leeks add a light sweetness to the dish, while dry white wine provides a refined acidity. Parmesan cheese adds depth of flavor, and lemon juice refreshes it. Served hot, its texture remains rich and velvety. This dish is perfect for cozy evenings or special occasions, showcasing the richness of Italian gastronomy.
1
Cut the dark green leaves and roots of the leek. Cut the remaining parts in half lengthwise, wash well, dry, and slice thinly.
- Leek: 2 pieces
2
Bring the broth to a boil over medium heat.
- Chicken broth: 3 l
3
Meanwhile, in a well-heated pan, fry the sliced bacon until golden for about 5 minutes. Add the leek and sauté for a couple more minutes until soft. Increase the heat and add the rice, frying for a minute while stirring.
- Bacon: 4 pieces
- Leek: 2 pieces
- Arborio rice: 2.5 glasss
4
Pour wine into the pan and let it evaporate for 2 minutes. Then add a cup of broth, reduce the heat, and cook, stirring, until the broth evaporates, about 2 minutes. Cook this way for about 30 minutes until the rice is ready, adding broth in small portions. A little before the end of cooking, add green peas.
- Dry white wine: 1 glass
- Chicken broth: 3 l
- Frozen green peas: 0.8 glass
5
Remove from heat and stir in the parmesan. Cover and let sit for a few minutes.
- Grated Parmesan cheese: 60 g
6
Sprinkle the risotto with lemon juice, add salt and pepper.
- Lemon juice: 2 tablespoons
- Coarse salt: to taste
- Freshly ground black pepper: to taste
