Pea and Bacon Risotto
Ingredients
- 6 ounces lean bacon, diced
- 2 cups frozen baby peas, thawed
- 2 tablespoons olive oil
- 1 small onion, minced
- 2 cups arborio rice
- 1/2 cup dry white wine
- 7 cups simmering chicken stock
- 1 tablespoon unsalted butter
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- 1 tablespoon fresh lemon juice
- Salt and freshly ground pepper
- 2 cups small pea shoots
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