Leek, Bacon and Pea Risotto is a dinner I made when Everyday Food magazine first published it, but since it appears in Everyday Food Light, I figured we’d have it again. This is a great stand-by risotto recipe to keep around. Most of the ingredients are always on hand (you can always substitute the leek for spring onions or white onions in a pinch). I can’t remember the last time I was able to get through a pound of bacon. Instead of throwing out unused portions I find it’s helpful to slice it in half and portion 4 slices per Ziploc and keep them in the freezer. It’s perfect for recipes like this one.
Owen loved it but couldn’t help pick out all the pieces of bacon first.
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