Bacon & Leek Risotto
Recipe: #25122
October 30, 2016
Categories: Side Dishes, Bacon, Rice, White Rice, Leek Italian, Sunday Dinner, Gluten-Free, No Eggs, more
"Hearty risotto....you could use it as a main dish with a nice baguette."
Ingredients
Nutritional
- Serving Size: 1 (228.7 g)
- Calories 420.7
- Total Fat - 14.4 g
- Saturated Fat - 5.3 g
- Cholesterol - 114 mg
- Sodium - 1262.9 mg
- Total Carbohydrate - 45.4 g
- Dietary Fiber - 1.3 g
- Sugars - 0.5 g
- Protein - 25.8 g
- Calcium - 97.9 mg
- Iron - 2.7 mg
- Vitamin C - 4.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Bring stock and 2 cups water to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
Step 2
Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from the pan.
Step 3
Add oil to the pan; swirl to coat. Add leek, shallots, thyme, and garlic to the 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 the liquid is nearly absorbed, stirring constantly.
Step 4
Reserve 1/3 cup stock mixture. Add the remaining stock mixture, 1/4 cup at a time, stirring constantly until the liquid is absorbed before adding more (about 25 minutes total).
Step 5
Stir in lemon juice, butter, pepper, salt, and Parmigiano Reggiano. Remove the pan from the heat.
Step 6
Stir in the reserved 1/3 cup stock mixture. Sprinkle with the reserved bacon and chopped parsley. Serve immediately.
Tips
No special items needed.