My little one loves risotto.  There is something about the creamy texture that makes this meal one of the very few that she will eat on a regular basis!  At the end of the day, I find it very relaxing to stir the broth and rice.  It is my own form of meditation.  Enjoy!

Ingredients:

• 6 slices center cut bacon, cut into 1/2 pieces
• 1 shallot, diced
• 3/4 cup Arborio rice
• 1 cup frozen peas, defrosted
• 3/4 cup white wine (you can substitute chicken broth)
• 3 cups chicken broth
• 1/4 cup grated Parmesan
• 1/4 teaspoon salt

1.  Bring 3 cups chicken broth to a boil in a saucepan.

2.  Preheat a large skillet over medium heat.  Add bacon and cook until crisp.

4.  Add shallot and cook for 1 minute.

5.  Add rice and stir to coat.  Cook for 3 minutes, stirring regularly.

6.  Add peas and wine and stir until rice absorbs wine.

7.  Add one ladle-full of chicken broth to rice mixture and stir regularly until rice absorbs broth.  Continue adding chicken broth one ladle at a time until all the broth is absorbed.

8.  Remove the risotto from the heat and stir in Parmesan cheese and salt.  Serve and enjoy!