Bacon And Leek Risotto
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) ⓘ
Instructions
- Bring stock and 2 cups water to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
- 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; saute 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.
Nutrition & Diet Analysis (per serving)
971
kcal
49% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).