Sweet Pea Risotto with Basil & Pancetta

3 tablespoon olive oil

1 medium yellow onion finey diced

1 cup carnaroli rice recommended or arborio rice

½ cup dry white wine

½ teaspoon salt

2 ½ cups Aneto 100% Natural Chicken Broth heated (reserve ½ cup for pureeing the peas) (vegetarian/vegan: use Aneto 100% Natural Vegetable Broth)

2 ½ cups cooked sweet peas use the freshest sweet peas you can find

½ cup shredded Parmesan-Reggiano cheese (vegans: use vegan parmesan substitute like Go Veggie)

2 tablespoons butter

2 tablespoons chopped fresh basil

4 ounces pancetta diced and fried (can substitute 4 slices of thick-cut bacon, diced and fried) (vegetarians: omit)

Directions at daringgourmet.com

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