Spring Green Risotto

Cook time 40min

Serves 6

Ingredients

• 4 strips of cooked Bacon

• 1/2 cup Onions, diced

• 1tbsp Garlic, minced

• 1 1/4 cup Arborio Rice

• 32 oz Chicken Broth

• 1 cup Frozen Peas

• 1/4 cup Prepared Pesto

• 1/4 cup Parmesan Cheese

• 1tbsp Lemon Juice

Directions

1. In a dutch oven or medium pot, cook the bacon. Transfer to a plate. Saving the drippings, add the onions and garlic, cook 4min until onions are tender. Add the rice and cook 1min, stirring occasionally.

2. To the same pot, stir in the broth 1 cup at a time, scraping up the brown bits from the bottom. On the last cup of broth, toss in peas to cook. Stir the risotto until liquid in almost absorbed and looks creamy. Stir in parmesan cheese, lemon juice and pesto.

3. Split among bowl and serve with more parmesan cheese if desired.