* 5 cups chicken broth
* 3 slices of bacon
* 1 leek, rinsed thoroughly and diced (light green part only)
* 1 cup risotto rice
* 1/2 cup white wine
* 1 cup frozen peas
* 1/4 cup grated Parmesan cheese
* 1 Tbl lemon juice
* Salt & pepper

1. In a sauce pan, boil chicken broth.

2. In a dutch oven, cook bacon about 5 minutes. Remove, chop, and reserve.

3. Add leeks to the bacon fat and cook about 2 minutes. Add rice and cook about 1 minute.

4. Microwave frozen peas in a bowl till cooked about 1 min. Add another 1 min if still not cooked.

5. Add wine and stir for about 2 minutes. Add broth, 1 cup at a time, stirring constantly until risotto is creamy. Add chopped bacon and peas back to the risotto.

6. Remove from heat and stir in Parmesan cheese. Season with lemon juice, salt, and pepper to taste.

If you liked this recipe, check out the chef's blog at http://the-delicious-life.blogspot.com/