- wash, cut and blanch the green beans - cook the bacon, remove and set aside - add chopped leeks to the pan and cook in the bacon grease - add rice and cook for about 2 min - add all the wine and stir well to combine - start adding broth
- cook until risotto becomes creamy, 20 min - add green beans and bacon - cook until beans are tender - finish with parmesan cheese, butter, fresh herbs and toasted pine nuts
- serve it hot and fresh - pair with a complementary wine – like crisp Pinot Grigio or Sauvignon Blanc - enjoy with a side of green salad