5 cups (1.25 litres) warm chicken broth, approximately
1 cup (70 g) Parmesan cheese, freshly grated, plus more for serving
In a food processor, purée 2 cups (300 g) of the peas with the water until smooth. Add more water, if necessary. Set aside.
In a large pot, 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 white 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 absorbed before adding more broth. Season with salt and pepper. Cook for 18 to 22 minutes or until the rice is al dente. Add more broth, if necessary. Add the puréed peas, the remaining whole peas and the Parmesan. Stir to combine and adjust the seasoning. Serve and sprinkle with the bacon and more Parmesan, if desired.
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