Bacon and Leek Risotto
IntroductionDeveloped from a recipe I found in Bon Appetit magazine. Developed from a recipe I found in Bon Appetit magazine.
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!
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.