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10Ingredients
40Minutes
850Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 leeks (white and light-green parts only)
- 12 cups low sodium chicken broth
- 4 slices bacon (cut crosswise into strips)
- 2 1/2 cups arborio rice
- 1 cup dry white wine
- 3/4 cup frozen peas (optional)
- 1/2 cup grated Parmesan (finely, plus more for serving)
- 2 Tbsp. fresh lemon juice
- coarse salt
- Coarse salt and ground pepper
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NutritionView More
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850Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories850Calories from Fat230 |
% DAILY VALUE |
Total Fat25g38% |
Saturated Fat6g30% |
Trans Fat |
Cholesterol30mg10% |
Sodium880mg37% |
Potassium990mg28% |
Protein34g |
Calories from Fat230 |
% DAILY VALUE |
Total Carbohydrate121g40% |
Dietary Fiber7g28% |
Sugars4g |
Vitamin A30% |
Vitamin C25% |
Calcium20% |
Iron40% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(4)
Julie and Jeff 6 years ago
I had some ham I needed to use so I substituted it for the bacon. I’d never made risotto so it was just okay. It seemed to take forever to cook. I don’t think I used the correct type of rice.
Kerry Beth Johnson 8 years ago
This risotto has quickly become a favorite in my house. I like to serve it with some quick seared scallops for a lovely spring meal. I do find that there is very little leek flavor, so even if I halve the recipe, I use 2 leeks, and depending on the size use 3-4 for a full recipe. Also, I find the fat from 4 strips of bacon isn't quite adequate to properly toast the Arborio rice, so recommend hitting the pan with an additional quick drizzle of olive oil before adding the rice. Lastly, I recommend adding the peas just before the last addition of broth, stir, but let sit covered for a couple of minutes. This will give the peas a nice pop, almost as if they were fresh. Overall, a tasty delicious recipe, and the leftovers come in handy as well