Leek, Bacon, and Pea Risotto

It doesn't take much to convince me to make a big pot of risotto. I'm definitely what you would call a fan of the stuff. Throw in the fact that we had some leeks to use from last week's CSA, and that we always have bacon in the fridge and peas in the freezer (Gabbie loves peas), and this recipe was just begging for me to make it. It was pretty easy, with a minimum of chopping, which is always a plus for me. Aaron and I loved it, while Gabbie ate all of the peas out of her serving and then asked for a banana. ("Mama? Yeah? Nana? Yeah?"; the cuteness, it kills me!)

We're going to try the other recipe included with this, which is fried risotto cakes. I was planning on making them tonight, but I have doctor's orders to stay off my feet (due to an awesomely sprained ankle) so it will be a few days before I let you all know how they are. The recipe can be halved if you're not going to make the cakes.

Leek, Bacon, and Pea Risotto

Adapted from Martha Stewart Everyday Food, October 2009

2 leeks, white and light green parts only

10 c. low-sodium chicken broth

4 slices bacon, cut crosswise into thin strips

2 1/2 c. Arborio rice

1 c. dry white wine

1 c. frozen peas

1/2 c. grated parmesan, plus more for serving

2 Tbsp. fresh lemon juice

2 Tbsp. butter

coarse salt and ground pepper

Halve leeks lengthwise; rinse thoroughly. Pat dry and thinly slice. In a saucepan, bring broth to a simmer over medium heat. In a large, straight-sided skillet (or in a Dutch oven) cook bacon over medium heat, stirring, until lightly browned but not crisp (about 5 minutes). Add leeks and cook stirring frequently until softened (about 2-3 minutes). Increase heat to medium-high; add rice and cook, stirring for about 1 minute.

Add the wine and stir until it evaporates. Add 1 c. broth; reduce heat to medium-low and cook, stirring, until broth is absorbed, about 2 minutes. Repeat process, gradually adding broth until the 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 the skillet from the heat, and stir in parmesan, butter, lemon juice, salt, and pepper. Reserve about half (approx. 4 cups) for fried risotto cakes. Serve remaining risotto with parmesan.