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Pea and Bacon Risotto

['1 3/4 cups reduced-sodium chicken broth', '1/2 cup water', '1 bacon slice, chopped', '1 large garlic clove, finely chopped', '1/3 cup Arborio rice', '1/3 cup frozen peas', '2 tablespoons grated Parmigiano-Reggiano', '1 tablespoon unsalted butter', '1/4 teaspoon grated lemon zest', '1/4 teaspoon fresh lemon juice']

Bring broth and water to a simmer in a small saucepan.
Cook bacon in a small heavy saucepan over medium-low heat, stirring, until crisp. Transfer with a slotted spoon to a paper towel to drain.
Add garlic to bacon fat in pan and cook, stirring occasionally, until pale golden, about 1 minute. Add rice, stirring to coat.
Add 1/4 cup hot broth mixture and simmer briskly, stirring constantly, until broth is absorbed. Continue simmering and adding hot broth mixture, about 1/4 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is just tender and creamy-looking but still al dente, 18 to 22 minutes. (Reserve leftover broth mixture.)
Add peas and cook, stirring occasionally, 2 minutes.
Stir in cheese, butter, zest, and juice. Thin risotto with some of reserved broth mixture if desired and season with salt and pepper. Top with bacon.

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