Directions:

In a large sauté pan (or cast-iron pan) over medium-high heat, cook chopped bacon until crispy. Once cooked through, add butter and then leeks and cook until leeks are softened, 3-5 minutes. Stir in the rice and let toast for 2 minutes.

Once toasted, add white wine; cook until the liquid is absorbed, stirring often. Then add 1 cup of vegetable broth and simmer over medium- low heat until the liquid is absorbed, mixing often. Continue to stir and add 1 cup of broth at a time. Add the last cup of broth with the edamame, and parmesan cheese. Cook until the rice is tender and the mixture is creamy. Season with salt and pepper.