Leek, Bacon, and Mushroom Risotto

Risotto is a great dish for a weeknight meal. My husband will make us a salad while I stir away.
This dish can make it to the table in about 30 minutes. While making this tonight, I decided to
add some lowfat cream cheese. The cheese added a tangy creaminess that was a perfect partner for the mushrooms.

Serves 4

1 large leek chopped, white and light green parts only
6 cups chicken stock
4 slices of bacon cut into small pieces
1/2 teaspoon of fresh thyme leaves
1 1/2 cups Aborio rice
1/2 cup dry white wine
2 cups sliced mushrooms
4 oz softened lowfat cream cheese
1/4 cup of Parmesan cheese
juice of half a fresh lemon
salt and pepper to taste

Bring the stock to a simmer in a medium sauce pot. Meanwhile in a large 5 quart sauce pot, cook the bacon on medium until lightly browned. Add leeks and mushrooms, stirring until softened. Add the rice and increase the heat to medium/high. Cook rice until it begins to turn translucent around the edges, about 1 minute. Add the wine and stir until it evaporates. Add the salt and pepper while the wine is evaporating. Add 1 cup of stock, reduce the heat to medium/low and stir until the stock is mostly absorbed, about 2 minutes. Repeat this process, gradually adding more stock until all the rice is al dente. You may not need all the stock and the rice will look rich and creamy. Stir in the cheeses and turn off the heat. Cover and let the risotto rest for 2 minutes. Remove the lid, stir in the lemon juice and serve.