1 pkg. bacon bits
2 cup(s) frozen baby peas, thawed
2 tablespoon(s) olive oil
1 small onion, minced
2 cup(s) arborio rice
1/2 cup(s) dry white wine
7 cup(s) simmering chicken stock
1 tablespoon(s) unsalted butter
1/2 cup(s) freshly grated Parmigiano-Reggiano cheese
1 tablespoon(s) fresh lemon juice
Freshly ground pepper
1. In a food processor, puree half of the peas with 1 cup of water.
2. In a large saucepan, heat the oil. Add the onion and cook over moderate heat until softened, 5 minutes. Add the rice and cook, stirring, until the rice is evenly coated with the oil. Add the wine and simmer until almost evaporated, 3 minutes.
3. Add enough hot stock to just cover the rice and cook over moderate heat, stirring, until the stock has been absorbed. Add more stock to cover the rice. Continue cooking and stirring, adding more stock as it is absorbed, until the rice is al dente and suspended in a creamy sauce, 25 minutes. Add the pea puree, the remaining peas, and the bacon and cook, stirring, until hot. Remove the risotto from the heat and stir in the butter, cheese, and lemon juice.
4. Season with salt and pepper and serve.