Leek, Bacon and Pea Risotto

Risotto is labour intensive to make because you can’t leave the saucepan until it is completely cooked and that’s about 30 minutes. The liquid gets added a little at a time and must be absorbed before adding the next lot. Having said that, it’s not hard at all to create something quite delicious.

This is not a low Fodmap recipe.

Leek, Bacon and Pea Risotto

 

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Author: Suzanne Perazzini

Ingredients

• 2 cups of arborio rice
• Chicken or vegetable stock
• 6 slices of bacon cut up small
• 2 leeks sliced thinly
• ½ cup white wine
• 1 cup of frozen peas
• ¾ cup Parmesan
• ½ small pot of plain yoghurt
• Salt and pepper

Method

1. Fry the bacon in a little oil until crisp and add leeks. Cook until softened.
2. Add rice and toast a little.
3. Pour in the wine and cook until it is burned off.
4. Start adding stock 1 cup at a time and once absorbed, add another until the rice is cooked.
5. A few minutes before the rice is cooked, add the peas.
6. Remove from heat and add yoghurt and Parmesan.
7. Season if necessary but the stock might be enough.

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