Green Pea And Basil Risotto

• 2 cups frozen pea with pearl onions, thawed and cooked according to package directions
• 2 cups fresh peas, shelled
• 2 tablespoons butter or olive oil
• 1/2 cup fresh basil, roughly chopped
• 2 shallots, finely chopped
• 4 cloves garlic, finely chopped
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne
• 1 cup arborio rice
• 1/2 cup dry white wine
• 4 cups good stock (preferably homemade chicken or veggie)
• black pepper to taste
• Parmesan to taste (omit if vegan)
• Marcona almonds (or crispy bacon) to top

1. Once peas are shelled, blanch in boiling water for 30 seconds. Drain in colander and run under cold water for about 20 seconds to prevent peas from cooking more. Set aside.
2. Meanwhile, puree cooked peas and pearl onion and basil in a blender.
3. In a large pot, melt butter/heat olive oil over medium-high heat. Add minced garlic and finely chopped shallots and cook, stirring often, until translucent, about 4 minutes. Stir in salt and cayenne pepper.
4. Add Arborio rice, stirring to coat with butter/oil. Deglaze pan with white wine and simmer until moisture has cooked out.
5. Add one cup of stock, stirring the Arborio rice constantly until all the liquid is absorbed. Once liquid has been absorbed, add 1 more cup of liquid, following the same direction. Keep doing this until the rice is cooked through. It should take the addition of 4 cups total, but it's always good to have water or extra stock on hand just in case it takes a little longer.
6. Once risotto is cooked, stir in pea and basil puree. Stir to combine and keep on the heat long enough to heat through. Remove from heat.
7. Fold in fresh peas.
8. Top with almonds.
9. If you're not vegan or vegetarian, top with shredded parmesan and/or bacon.

pearl onions, fresh peas, butter, fresh basil, shallots, garlic, salt, cayenne, arborio rice, white wine, good stock, black pepper, parmesan, marcona almonds

Taken from food52.com/recipes/37308-green-pea-and-basil-risotto (may not work)