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Risotto Carbonara

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Risotto Carbonara

Ingredients

  • 2 (14.5-ounce) cans chicken broth
  • 3 thick slices bacon, cut into ¼ inch strips
  • 1 cup chopped leek, washed and trimmed, white and light green parts only
  • 1 cup arborio rice
  • 1/2 cup dry white wine
  • 1 tablespoon butter
  • 1/3 cup grated parmesan cheese, plus more for serving
  • 2 tablespoons chopped parsley (divided use)
  • ½ cup frozen tiny peas, thawed and at room temperature
  • 3 eggs, at room temperature
  • salt and freshly ground black pepper
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Published 2014-09-09 12:31:43 (2 years ago).

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