GOOD TO KNOW Briefly sautéing the rice before adding the broth gives it a nutty flavor. Near-constant stirring as the rice cooks releases its starches, helping the dish become creamy. Here, just two slices of bacon add ample richness, so no butter or oil is needed.

　　

Ingredients

serves 4

　　1 leek, white and light-green parts only

　　6 cups low-sodium store-bought chicken broth

　　2 slices bacon (2 ounces), cut crosswise into strips

　　1 1/4 cups Arborio rice

　　1/2 cup dry white wine

　　1/3 cup frozen peas

　　1/4 cup finely grated Parmesan cheese, plus more for serving

　　Coarse salt and ground pepper

　　1 to 2 tablespoons fresh lemon juice

　　

Step 1

Halve leeks lengthwise; wash thoroughly. Pat dry and slice thinly. In a medium saucepan, bring broth to a simmer over medium heat; cover pan.

　　

Step 2

Meanwhile, in a medium Dutch oven or other heavy pot, cook bacon over medium heat, stirring, until lightly browned but not crisp, about 5 minutes. Add leek; cook, stirring, until softened, about 2 minutes. Add rice and cook, stirring, until translucent around edges, about 1 minute.

　　

Step 3

Add wine; cook, stirring, until evaporated, about 1 minute. Reduce heat to medium-low. Add 1 cup hot broth. Cook, stirring, until almost all broth is absorbed. Repeat process, gradually adding broth, until rice is al dente and liquid is creamy (you may not need all the broth), about 25 minutes. Stir in peas after the final addition of broth.

　　

Step 4

Remove skillet from heat and stir in Parmesan. Season risotto with salt, pepper, and lemon juice to taste. Serve immediately with additional Parmesan.

　　

Nutrition Information

Step 5

(Per Serving)

　　

Step 6

Calories: 254

　　

Step 7

Fat: 7.4g (3.3g Saturated Fat)

　　

Step 8

Protein: 12.2g

　　

Step 9

Carbohydrates: 32.7g

　　

Step 10

Fiber: 1.3g

　　Everyday Food: Light