Pea And Bacon Risotto

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Rating: 
Makes: 1 servings adjust
11 Weight Watchers points per serving

Directions

Ingredients

  • 1 3⁄4 cups Reduced Sodium Chicken Broth
  • 1⁄2 cup Water

Step 1

Bring broth and water to a simmer in a small saucepan.

Ingredients

  • 1 slice Bacon, Chopped

Step 2

Cook bacon in a small heavy saucepan over medium-low heat, stirring until crisp. Transfer with a slotted spoon to a paper towel to drain.

Ingredients

  • 1 Garlic Clove, Finely Chopped
  • 1⁄2 cup Arborio Risotto Rice

Step 3

Add garlic to bacon fat in pan and cook, stirring occasionally, until pale golden, about 1 minute. Add rice, stirring to coat.
 

Step 4

Add 1/4 cup hot broth mixture and simmer briskly, stirring frequently, until broth is absorbed. Continue simmering and adding hot broth mixture 1/4 cup at a time and letting each addition be absorbed before adding the next, until rice is just tender and creamy-looking but still al dente, 18 to 22 minutes. (You will not use all the broth.)

Ingredients

  • 1⁄3 cup Frozen Peas

Step 5

Add peas and cook, stirring occasionally, 2 minutes.

Ingredients

  • 1⁄4 teaspoon Lemon Zest
  • 2 tablespoons Parmigiano Reggiano Cheese, grated
  • 1 tablespoon Unsalted Butter
  • 1⁄4 teaspoon Fresh Lemon Juice

Step 6

Stir in cheese, butter, lemon zest, and lemon juice. Thin risotto with some of the broth mixture if desired. Season with salt and pepper. Top with bacon.
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