Bacon and Leek Risotto

Serve with sauteed broccoli and a warm French bread baguette.
In a medium saucepan, bring the broth and 2 cups of water to a boil (do not bring to a boil). Keep warm over low heat.Saute the bacon in a large nonstick skillet over medium-high heat until crisp. Remove the bacon from the pan; crumble. Pour the oil into the pan; stir to coat. Add the leeks, shallots, thyme and garlic to the skillet; simmer for 4 minutes or until tender. Add the rice; cook for 2 minutes. Add 1/2 cup stock mixture; cook for 5 minutes or until liquid is almost absorbed, stirring constantly. Leave out 1/3 cup of the stock mixture. Add the remaining stock mixture 1/4 cup at a time, stirring constantly, until the liquid is absorbed, before adding more (about 25 minutes in total). Add lemon juice, butter, pepper, salt and parmesan reggiano. Remove the pan from the heat. Add the remaining 1/3 cup stock mixture. Sprinkle with the remaining bacon and chopped parsley. Serve immediately.