Leek & Bacon Risotto

I don’t usually make risotto, mainly because it’s often so high in calories.  Until I came across this Martha Stewart recipe!  It’s only 254 calories per serve, it’s creamy and delicious and you can pop in whatever veges are your family’s favourite (I used corn instead of peas)  I’d made some chicken stock after roasting a chicken the other day, so the flavour was rich and delicious.  It’s a bit time-consuming (use a Thermomix if you can!) but a great result at the end.

Thanks Charlie’s for the always fresh and delicious veges!

Ingredients (serves 4)

1 leek, white and light-green parts only
6 cups chicken stock
2 slices bacon, cut crosswise into strips
1 1/4 cups Arborio rice
1/2 cup dry white wine
1/3 cup frozen peas (optional)
1/4 cup finely grated Parmesan, plus more for serving
1 tablespoon fresh lemon juice
Coarse salt and ground pepper

Method

Halve leek lengthwise; rinse thoroughly. Pat dry; thinly slice. In a saucepan, bring broth to a simmer over medium.

Meanwhile, in a large, heavy pan, cook bacon over medium heat, stirring, until lightly browned but not crisp, about 5 minutes.

Add leeks; cook, stirring, until softened, about 2 minutes. Increase heat to medium-high. Add rice and cook, stirring, until translucent around edges, about 1 minute.

Add wine and stir until evaporated, about 2 minutes. Add 1 cup stock. Reduce heat to medium-low and cook, stirring, until broth is absorbed, about 2 minutes. Repeat process, gradually adding stock, until rice is al dente and risotto is creamy (you may not need all the stock), about 25 minutes. Stir in peas (if using) after the final addition of broth.

Remove from heat and stir in Parmesan. Cover and let stand 2 minutes. Season risotto with lemon juice, salt, and pepper. Serve with extra Parmesan.