Bacon and Leek Risotto

With every new year, people are always making new years resolutions to loose weight, exercise, eat better, etc.  This year I didn't make a specific new years resolution, but instead decided I was going to try and be healthier in general by going to the gym and trying to cook more healthy homemade meals.  When I was searching through recipes like I always do, I came across this recipe and immediately saved it.  Risotto is one of my favorites and adding bacon and leeks, this had to be good!  After bookmarking it, my conscious started kicking in reminding me of all those hours I had put in at the gym, and that this dish would probably reverse all of the effort I had been putting into being healthy.  Then I happened to glance at where the recipe was from and lo and behold it was a Cooking Light recipe!  I ended up making this for dinner without wasting any time but was hesitant about how yummy it would turn out since it was a "healthy" recipe.  To my surprise it was EXCELLENT and now just might be my favorite risotto recipe yet!

Ingredients:
2 1/2 cups unsalted chicken stock
1 cup water
2 bacon slices
1/2 tbsp olive oil
2 cups thinly sliced leek (about 2 large)
1/4 cup sliced shallots
3/4 tbsp chopped fresh thyme
1 garlic clove, minced
1 cup Arborio rice
1 tbsp fresh lemon juice
3/4 tbsp unsalted butter
1/2 tsp black pepper
1/4 tsp kosher salt
1/4 cup grated Parmesan cheese
1 tbsp chopped fresh flat-leaf parsley

In a medium saucepan, warm chicken stock and water.  Once simmering, lower heat and keep warm.  In a large skillet, cook bacon until crisp.  Remove bacon from pan and crumble.  Add oil to coat pan.  Add leeks, shallots, thyme, and garlic and saute until tender.  Stir in rice and saute for two minutes.  Stir in 1/2 cup stock and cook until liquid is nearly absorbed, stirring constantly.  Add remaining stock mixture 1/4 cup at a time, stirring constantly until liquid is absorbed before adding more.  Stir in lemon juice, butter, pepper, salt, and Parmesan.  Remove from heat and sprinkle with reserved bacon and chopped parsley.

Makes 4 servings