Bacon and Leek Risotto
Ingredients
-
1
strip
Thick Cut Bacon
-
1
cup
chopped Leeks
-
¼
cup
finely chopped Shallot
-
1
clove
Garlic
-
½
tsp
Dried Thyme
-
¼
cup
Dry White Wine
-
½
cup
Arborio Rice
-
3
cups
Warm Chicken Stock (or Vegetable Stock)
-
¼
cup
grated Pecorino Cheese
-
1
tbsp
Unsalted Butter
-
about 2
tsp
Lemon Juice
-
to taste
Salt
-
to taste
freshly cracked Black Pepper
Instructions
- Cook the bacon in a large non-stick pan over medium heat until crispy, then set aside.
- Lower the heat and caramelize the leeks in the bacon fat until tender and browned.
- Add shallots, garlic, and thyme to the leeks and cook until softened.
- Toast the arborio rice with the leeks, shallots, and garlic for a few minutes.
- Stir in the white wine and let it absorb, then gradually add warm stock, stirring continuously until creamy.
- Mix in the pecorino cheese, butter, lemon juice, and the cooked bacon before serving.
Nutrition Facts (estimated)
Servings
2
Calories
492
Total fat
19g
Total carbohydrates
58g
Total protein
18g
Sodium
392mg
Cholesterol
41mg
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