food Risotto with Bacon, Leeks and Spanish Olives recipe

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Risotto with Bacon, Leeks and Spanish Olives recipe

4 servings

Ingredients:

4 cups low salt chicken broth

4 thick slices bacon, cut crosswise into thin strips

2 large leeks, white and light green parts thinly sliced

4 cloves garlic, minced

1 cup Arborio rice

1/2 cup quartered Lindsay® Stuffed Manzanilla Olives

1/2 cup chopped and well drained sun dried tomatoes packed in oil (optional)

1/2 cup grated romano or Asiago cheese

Salt and freshly ground black pepper (optional)

Instructions:

Bring broth to a boil in a medium saucepan.

Reduce heat so that broth stays at a constant gentle simmer.

In a large, deep skillet, cook bacon over medium heat until browned and crisp.

Transfer bacon strips with a slotted spoon to a paper towel; set aside.

Pour off all but 1 tablespoon bacon drippings.

Add leeks to skillet; cook 5 minutes, stirring occasionally.

Add garlic and rice; cook 1 minute, stirring frequently.

Using a large ladle, transfer about 1 cup of the simmering broth to the rice mixture.

Cook until most of the liquid is absorbed, stirring occasionally.

Continue adding broth 1 ladleful at a time, until rice is slightly firm to the bite, 20 to 25 minutes, stirring occasionally and keeping the rice mixture at a constant simmer.

Stir in olives, sun dried tomatoes if desired, and reserved bacon; heat through.

Remove from heat; stir in cheese.

Add salt and pepper to taste, if desired.

Transfer to four shallow serving bowls.