Beet, Leek and Bacon Risotto
ready in 1 hr 15 min.
- 1 Leek (white and light-green parts only)
- 6 cups low-sodium Chicken broth
- 4 slices Bacon (cut crosswise into strips)
- 2 fresh Beets (peeled and diced)
- 1 ¼ cups Arborio rice
- ½ cup dry white wine
- ½ cup finely grated Parmesan (plus extra for serving)
- 1 tablespoon fresh lemon juice
- coarse salt (to taste)
- freshly ground Black pepper (to taste)
Halve leeks lengthwise; rinse thoroughly. Pat dry with paper towels; thinly slice. In a large saucepan, bring broth to a simmer over medium heat.
Meanwhile, in a large, skillet or Dutch oven, cook bacon over medium heat, stirring, until lightly browned but not crisp, about 5 minutes. Add leeks and beets; cook, stirring, until softened, 2 to 3 minutes. Increase heat to medium-high. Add rice and cook, stirring to coat with bacon juices, until translucent around edges, about 1 to 2 minutes.
Add wine and stir until evaporated, about 2 minutes. Add 1 cup hot broth. Reduce heat to medium-low and cook, stirring, until broth is absorbed, about 2 minutes. Repeat process, gradually adding broth, until rice is al dente and risotto is creamy (you may have broth left over), about 35 minutes.
Remove skillet from heat source and stir in Parmesan. Cover and let stand 2 minutes. Season risotto with lemon juice, salt, and pepper and serve. Sprinkle with Parmesan, if desired