Risotto with Bacon, Peas, and Chives

Serves 4


1 ½ cups Arborio rice
1 teaspoon plus a pinch salt, divided
4 strips bacon
1 tablespoon unsalted butter
1 tablespoon olive oil
1 medium leek (white and light green part only), halved and thinly sliced
1/2 cup dry white wine
3 packets Savory Choice mixed with 3 ½ cups simmering water mixed
½ teaspoon freshly ground pepper
1 cup frozen baby peas, thawed
1/2 cup freshly grated Parmesan cheese, plus more for garnish
1 tablespoon fresh lemon juice
3 tablespoons minced chives, for garnish


Rinse the rice thoroughly with cold water and place it in a large saucepan with 3 cups water and a pinch of salt. Bring to a boil over high heat. Reduce the heat to low and cook, uncovered, for 7 minutes. Drain the rice in a colander (the rice will not be cooked through at this point).

While the rice is cooking, cook the bacon in a large skillet over medium-high heat until crisp. Drain on paper towels and then crumble.

In a Dutch oven or other large, heavy pot, melt the butter along with the olive oil. Add the leek and cook, stirring, until softened, about 4 minutes. Add the wine and cook for 1 minute more. Stir in the par-boiled rice, broth mixture, the remaining 1 teaspoon salt, and pepper and bring to a boil. Reduce the heat to medium-low and cook, stirring occasionally, for about 12 minutes until the broth has evaporated and the rice is tender.

Remove from the heat and immediately in the peas. Stir in the Parmesan cheese and lemon juice and serve immediately, garnished with the crumbled bacon, chives, and additional Parmesan cheese.