Ingredients
5
strips of applewood smoked bacon (diced)
5
cups of organic chicken broth (you can use 5 cups of water with 3 bouillon cubes if you don't have chicken broth)
1
cup risotto rice (you can use regular white rice as a sub)
shredded mozzarella cheese (to taste - you won't need much)
Directions
1.
1. In a large skillet, sautee the bacon for about 5 minutes.
2.
2. Add the onion and sautee for about 5 minutes.
3.
3. In the mean time, heat the broth in a med sauce pan and keep at a simmer.
4.
4. Add the rice to the bacon and cook for about 1 minute while stirring
5.
5. Add the wine and stir until it is dissolved.
6.
6. Add 1/2 up broth to bacon/rice mixture and stir constantly. When it is starting to get a little low on liquid add another 1/2 cup. Do this for about 10 minutes.
7.
7. Add the peas and continue stirring and adding broth when it starts to dry up. Do this until the mixture is reamy and the rice is tender.
8.
8. Add cheese and stir
9.
9. Season with salt and pepper.
