Pea and Bacon Risotto

Ingredients

• •1¾ cups reduced-sodium chicken broth
• •½ cup water
• •1 slice bacon
• •1 clove garlic
• •⅓ cup Arborio rice
• •⅓ cup frozen peas
• •2 tablespoons grated Parmigiano-Reggiano
• •1 tablespoon unsalted butter
• •¼ teaspoon grated lemon zest
• •¼ teaspoon fresh lemon juice

Cooking Instructions

1. 1.

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

   5 min

2. 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.

   8 min

3. 3.

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

   1 min

4. 4.

   Add rice, stirring to coat.

   1 min

5. 5.

   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.)

   20 min

6. 6.

   Add peas and cook, stirring occasionally, 2 minutes.

   2 min

7. 7.

   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.

   3 min