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Gallery Leek, Bacon, and Pea Risotto Recipe Summary prep: 40 mins total: 40 mins Servings: 4

Ingredients Ingredient Checklist 2 leeks, white and light-green parts only 12 cups (96 ounces) low-sodium chicken broth 4 slices bacon, cut crosswise into strips 2 1/2 cups Arborio rice 1 cup dry white wine 3/4 cup frozen peas (optional) 1/2 cup finely grated Parmesan, plus more for serving 1 to 2 tablespoons fresh lemon juice Coarse salt and ground pepper

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

Gallery Leek, Bacon, and Pea Risotto

Recipe Summary prep: 40 mins total: 40 mins Servings: 4

Leek, Bacon, and Pea Risotto

Leek, Bacon, and Pea Risotto

Leek, Bacon, and Pea Risotto

Recipe Summary prep: 40 mins total: 40 mins Servings: 4

Recipe Summary

prep: 40 mins total: 40 mins

Servings: 4

prep: 40 mins

total: 40 mins

prep:

40 mins

total:

Servings: 4

4

Ingredients

Ingredients

  • 2 leeks, white and light-green parts only 12 cups (96 ounces) low-sodium chicken broth 4 slices bacon, cut crosswise into strips 2 1/2 cups Arborio rice 1 cup dry white wine 3/4 cup frozen peas (optional) 1/2 cup finely grated Parmesan, plus more for serving 1 to 2 tablespoons fresh lemon juice Coarse salt and ground pepper

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.

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.

Cook’s Notes

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

Reviews (6)

 Add Rating & Review     121 Ratings   5 star values:        33    4 star values:        52    3 star values:        26    2 star values:        7    1 star values:        3

Reviews (6)

Add Rating & Review     121 Ratings   5 star values:        33    4 star values:        52    3 star values:        26    2 star values:        7    1 star values:        3

Add Rating & Review

121 Ratings 5 star values: 33 4 star values: 52 3 star values: 26 2 star values: 7 1 star values: 3

121 Ratings 5 star values: 33 4 star values: 52 3 star values: 26 2 star values: 7 1 star values: 3

121 Ratings 5 star values: 33 4 star values: 52 3 star values: 26 2 star values: 7 1 star values: 3

  • 5 star values: 33 4 star values: 52 3 star values: 26 2 star values: 7 1 star values: 3

    Martha Stewart Member     Rating: 3 stars       01/23/2018   Rather bland in flavour. I opted to use the leftovers for cheese stuffed arancini.  

Martha Stewart Member     Rating: 1 stars       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     Rating: Unrated       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.  

Martha Stewart Member     Rating: Unrated       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     Rating: Unrated       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     Rating: Unrated       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.

    Martha Stewart Member

    Rating: 3 stars 01/23/2018

Rather bland in flavour. I opted to use the leftovers for cheese stuffed arancini.

Rating: 3 stars

Rating: 1 stars 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.

Rating: 1 stars

Rating: Unrated 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.

Rating: Unrated

Rating: Unrated 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!

Rating: Unrated 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:)

Rating: Unrated 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.

All Reviews for Leek, Bacon, and Pea Risotto

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Leek, Bacon, and Pea Risotto

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest