Instructions

1. Halve leeks lengthwise, rinse thoroughly. Pat dry, slice thinly.
2. In a sauce pan, bring broth to a simmer.
3. In a large dutch oven, cook bacon, until lightly browned, but not crisp. Add leeks, cook until softened. Increase heat to med-high. Add rice, and cook untril translucent around edges.
4. Add wine and stir until absorbed. Add 1 cup broth, reduce heat to medium, and stir until absorbed. Repeat until rice is al-dente and creamy.
5. Stir in peas.
6. Remove from heat, stir in parmesan, cover, and let stand for 2 minutes. Season with lemon juice, salt, and pepper.