Serves 1
Directions
- 1Serve the cooked risotto into a bowl.
- 2Garnish with crispy bacon, a drizzle of olive oil, and grated parmesan cheese.
- 3Slice the leek thinly.
- 4Melt butter in a pan.
- 5Add sliced leek to the pan and sauté.
- 6Season with salt.
- 7Remove rosemary leaves from the stem.
- 8Thinly slice the garlic.
- 9Add rosemary and garlic to the pan with the leeks.
- 10Season with pepper.
- 11Add peas to the pan and cook with the leek mixture.
- 12Transfer the cooked leek and pea mixture to a blender.
- 13Blend until smooth.
- 14Cut the bacon into small pieces.
- 15Cook the bacon in a pan until crispy.
- 16Remove the crispy bacon, leaving some fat in the pan.
- 17Add risotto rice to the pan and toast it.
- 18Pour white wine into the rice and deglaze the pan.
- 19Add chicken stock to the rice, stirring occasionally until absorbed.
- 20Continue adding stock gradually until the rice is cooked al dente.
- 21Stir in the blended leek and pea mixture.
- 22Add some of the crispy bacon to the risotto.
- 23Add butter and grated parmesan cheese to the risotto.
- 24Stir everything together until well combined and creamy.
Ingredients
- bacon
- 1 leek
- butter
- salt
- rosemary
- garlic
- pepper
- peas
- risotto rice
- white wine
- chicken stock
- parmesan cheese
Equipment
knifechopping boardpanspatulablenderladleplategrater
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