From Everyday Food.

NOTE: probably should cut in half.


  • 2 leeks, white and light green parts only
    – 12 cups, chicken broth
    – 4 slices bacon, cross cut
    – 2.5 cups arborio rice
    – 1 cup dry white wine
    – 3/4 cup frozen peas
    – 1/2 cup finely grated parmesan, (plus more to serve)


  1. Halve leeks lengthwise, rinse thoroughly. Pat dry, slice thinly.
  2. In a sauce pan, bring broth to a simmer.
  3. In a large dutch oven, cook bacon, until lightly browned, but not crisp. Add leeks, cook until softened. Increase heat to med-high. Add rice, and cook untril translucent around edges.
  4. Add wine and stir until absorbed. Add 1 cup broth, reduce heat to medium, and stir until absorbed. Repeat until rice is al-dente and creamy.
  5. Stir in peas.
  6. Remove from heat, stir in parmesan, cover, and let stand for 2 minutes. Season with lemon juice, salt, and pepper.