|Ingredients||Serves 4||Serves 6|
|Bacon slices, chopped||4||6|
|Butter||2 T||3 T|
|Leeks, chopped||4 oz||6 oz|
|Arborio rice||1 C||1 ½ C|
|Dry white wine||1 C||1 ½ C|
|Vegetable broth||3 C||4 ½ C|
|Edamame||1 C||1 ½ C|
|Grated parmesan cheese||¼ C||¼ C + 2 T|
|Salt and pepper||to taste||to taste|
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.
Garlic bread if risotto is main course. Salmon and vegetables if risotto is side dish.