Active Time

　　35 min

　　Total Time

　　35 min

　　

Ingredients

Makes 1 serving

　　1 3/4 cups reduced-sodium chicken broth

　　1/2 cup water

　　1 bacon slice, chopped

　　1 large garlic clove, finely chopped

　　1/3 cup Arborio rice

　　1/3 cup frozen peas

　　2 tablespoons grated Parmigiano-Reggiano

　　1 tablespoon unsalted butter

　　1/4 teaspoon grated lemon zest

　　1/4 teaspoon fresh lemon juice

　　

Step 1

Bring broth and water to a simmer in a small saucepan.

　　

Step 2

Cook bacon in a small heavy saucepan over medium-low heat, stirring, until crisp. Transfer with a slotted spoon to a paper towel to drain.

　　

Step 3

Add garlic to bacon fat in pan and cook, stirring occasionally, until pale golden, about 1 minute. Add rice, stirring to coat.

　　

Step 4

Add 1/4 cup hot broth mixture and simmer briskly, stirring constantly, until broth is absorbed. Continue simmering and adding hot broth mixture, about 1/4 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is just tender and creamy-looking but still al dente, 18 to 22 minutes. (Reserve leftover broth mixture.)

　　

Step 5

Add peas and cook, stirring occasionally, 2 minutes.

　　

Step 6

Stir in cheese, butter, zest, and juice. Thin risotto with some of reserved broth mixture if desired and season with salt and pepper. Top with bacon.