Risotto with Bacon, Peas and Leeks

Peel and finely chop the garlic. Cut leeks into rings, bacon into fine strips.

Heat some olive oil in a larger pot and sauté the leek and the chopped garlic. Add risotto rice and bacon strips and sauté briefly. Deglaze with the white wine and simmer until the liquid has been absorbed by the rice – stirring occasionally. Season with salt, pepper, nutmeg and lemon juice.

Gradually pour in the vegetable soup (the rice should be covered) and simmer over low heat, stirring frequently, for about 15-20 minutes.

Add the frozen peas and cook for a few minutes (about 6-7 minutes).

Fold in the Parmesan cheese and serve.

Preparation Tip:

The risotto also tastes wonderful with strips of ham instead of bacon.

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