Leek, Bacon, and Pea Risotto

121 Ratings
  • 5 33
  • 4 52
  • 3 26
  • 2 7
  • 1 3

This recipe yields extra risotto for making Risotto Cakes with Roasted Tomatoes and Arugula. If you don't plan on making the cakes, halve the recipe and reduce the cooking time slightly.

Everyday Food, October 2009

Gallery

Recipe Summary

prep:
40 mins
total:
40 mins
Servings:
4
Advertisement

Ingredients

Directions

  • Halve leeks lengthwise; rinse thoroughly. Pat dry; thinly slice. In a saucepan, bring broth to a simmer over medium. Meanwhile, in a large, straight-sided skillet or Dutch oven, cook bacon over medium, stirring, until lightly browned but not crisp, 5 minutes. Add leeks; cook, stirring, until softened, 2 minutes. Increase heat to medium-high. Add rice and cook, stirring, until translucent around edges, 1 minute.

    Advertisement

  • Add wine and stir until evaporated, about 2 minutes. Add 1 cup broth. Reduce heat to medium-low and cook, stirring, until broth is absorbed, about 2 minutes. Repeat process, gradually adding broth, until rice is al dente and risotto is creamy (you may not need all the broth), about 35 minutes. Stir in peas (if using) after the final addition of broth.

  • Remove skillet from heat and stir in Parmesan. Cover and let stand 2 minutes. Season risotto with lemon juice, salt, and pepper. Reserve half the risotto (about 4 cups) in refrigerator for risotto cakes. Serve remaining risotto with Parmesan.

Cook's Notes

Briefly sauteing the rice before adding the broth helps it cook evenly, so it will be al dente throughout.

Advertisement

Reviews (6)

121 Ratings
  • 5 33
  • 4 52
  • 3 26
  • 2 7
  • 1 3
Martha Stewart Member
01/23/2018
Rather bland in flavour. I opted to use the leftovers for cheese stuffed arancini.
Martha Stewart Member
03/07/2014
This recipe was very bland. Quite disappointing since I found it through Pinterest months ago and waited until last night to make it. It was a waste of our wedding wine and expensive bacon and parmesan. There was literally no real taste, it was missing something, but can't put a finger on it. Followed directions exactly. It actually tasted like split pea soup with the peas and bacon. Would not recommend this recipe to anyone. I have a great baked risotto recipe that I'll never stray from again.
Martha Stewart Member
06/13/2013
One thing I do when making this is to render all the fat out of the bacon first. Then I remove the crisp bacon bits and reserve them until the end otherwise the bacon is just to chewy for my families taste.
Advertisement
Martha Stewart Member
06/28/2011
I have made this several times now after being recommended it by my best friend, who is also an Everyday subscriber. It was become one of my top 3 favorite recipes. And the cakes with the risotto leftovers are also amazing! My mouth waters when thinking about it. It's easy, fun to make, healthy, and soooo creamy and delicious!
Martha Stewart Member
05/22/2010
Seven cups of broth is plenty. Also, it took ages to thicken until I raised the heat. Only then did it start to thicken in about 2 minutes after the addition of the cup of broth. Also, more bacon wouldn't hurt:)
Martha Stewart Member
05/10/2010
This recipe tasted great! It was my first time making risotto and it turned out fabulously. One bit of an note, you only need about HALF of the recommended chicken broth to bring this risotto to "al dente" Any more than 6-7 cups and you are wasting broth. I would thaw the peas and then add them with the Parmesan cheese too to prevent it from over cooking.
Advertisement
© Copyright 2023 Martha Stewart. All rights reserved. Printed from https://www.marthastewart.com 01/30/2023