Bacon and Leek Risotto

5 cups low-salt chicken broth
1 tablespoon olive oil
6 slices thick-cut bacon, cut crosswise into 1/2-inch pieces
2 cups thinly sliced leeks (white and pale green parts only; about 2 large)
1 1/2 cups arborio rice or medium-grain white rice (about 10 ounces)
3/4 cup dry white wine
3 tablespoons finely chopped fresh Italian parsley
1 tablespoon butter
2 tablespoons finely grated Parmesan cheese
Fresh Italian parsley leaves (for garnish)
Additional finely grated Parmesan cheese (for garnish)

Feel free to make substitutions here--i.e. turkey bacon for regular bacon, eliminating the butter and wine, etc.

This recipe isn't really intended to be "diet" food. It's almost 300 calories per serving, but could serve as a meal in and of itself. But, for those looking for an occasional splurge, risotto is one of my favorite ways to do so! Enjoy!

Bring broth to simmer in medium saucepan; cover to keep warm. Heat oil in heavy large saucepan over medium heat. Add bacon and cook until crisp, stirring occasionally. Using slotted spoon, transfer bacon to paper towels to drain. Add leeks to drippings in pan; cook until soft but not brown, stirring often, 4 to 5 minutes. Transfer 2 generous tablespoonfuls leeks to small bowl; reserve for garnish. Add rice to pan; stir 1 to 2 minutes. Add wine; stir until absorbed, about 2 minutes. Now begin to add warmed stock, one ladle full at a time, letting each addition absorb completely into the rice before adding the next. Repeat adding broth and stirring until rice is tender but still firm to bite and sauce is creamy, stirring almost constantly, about 23 minutes total. Add bacon, chopped parsley, butter, and 2 tablespoons cheese. Season to taste with salt and freshly ground black pepper.

Divide risotto among 6 bowls. Sprinkle with parsley leaves, additional cheese, and reserved leeks.

Serving Size: Makes 6 large, satisfying servings

Number of Servings: 6

Recipe submitted by SparkPeople user ABBYC613.