-
Halve leeks lengthwise; rinse thoroughly. Pat dry; thinly slice.
-
In a saucepan, bring broth to a simmer over medium.
-
Meanwhile, in a large, straight-sided skillet or Dutch oven, cook bacon over medium, stirring, until lightly browned but not crisp, 5 minutes.
-
Add leeks; cook, stirring, until softened, 2 minutes. Increase heat to medium-high. Add rice and cook, stirring, until translucent around edges, 1 minute.
-
Add wine and stir until evaporated, about 2 minutes. Add 1 cup broth. Reduce heat to medium-low and cook, stirring, until broth is absorbed, about 2 minutes. Repeat process, gradually adding broth, until rice is al dente and risotto is creamy (you may not need all the broth), about 35 minutes.
-
Stir in peas (if using) after the final addition of broth.
-
Remove skillet from heat and stir in Parmesan.
-
Cover and let stand 2 minutes.
-
Season risotto with lemon juice, salt, and pepper. Reserve half the risotto (about 4 cups) in refrigerator for risotto cakes.
-
Serve remaining risotto with Parmesan.