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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 1 |
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No need to open a bottle of white wine for the few tablespoons you'd require: Lemon brightens up this easy risotto. Ingredients:
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 |
Directions:
1. Bring broth and water to a simmer in a small saucepan.
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.
3. Add garlic to bacon fat in pan and cook, stirring occasionally, until pale golden, about 1 minute. Add rice, stirring to coat.
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.)
5. Add peas and cook, stirring occasionally, 2 minutes.
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.
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