Next-level rice and peas as risotto
Pea Risotto
Ricardo Tested
2-1/2 cups (375 g) frozen peas, thawed
1/4 cup (60 ml) water
4 slices bacon, cut into pieces
3 tbsp (45 ml) olive oil
1 onion, finely chopped
2 cups (420 g) arborio rice
1/2 cup (125 ml) white wine
5 cups (1.25 litres) warm chicken broth, approximately
1 cup (70 g) Parmesan cheese, grated In a food processor, purée 2 cups (300 g) of the peas with the water. Add more water, if needed. Set aside.
In a large pot over mediumhigh heat, brown the bacon in 1 tbsp (15 ml) of the oil. Drain on paper towel. Set aside.
In the same pot, soften the onion in the remaining oil. Add the rice and cook for 1 minute, stirring to coat well. Add the wine and reduce until almost dry.
Over medium heat, add the broth, about 1 cup (250 ml) at a time, stirring frequently, until the liquid is completely ab- sorbed before adding more broth. Season with salt and pepper.
After about 20 minutes of cooking, the rice should be al dente. Add the puréed peas, remaining whole peas and Parmesan cheese. Stir to combine and adjust the seasoning. Serve sprinkled with the bacon and more Parmesan cheese, if desired.
Makes 4 main dishes or 6 appetizers.