Spring Pea Risotto


  • 2 OZ diced bacon
  • 2 TBSP Cilantro Roasted Onion Olive Oil
  • 1 large minced shallot
  • 1 CUP Arborio rice
  • 4 OZ white wine
  • 2 CUPS chicken stock
  • 1 CUP vegetable stock
  • 1 CUP pea cooking liquid (hot)
  • 1/2 CUP cooked peas
  • 1 CUP pureed peas
  • 2 TBSP butter
  • 1/4 CUP grated parmesan cheese
  • Salt and Pepper
  • Shaved Parmesan cheese
  • Fresh ground black pepper
  • A drizzle of Cilantro Roasted Onion Olive Oil


Heat a medium-size skillet over medium-low heat and add the bacon. Cook the bacon, stirring often, until most of the fat is rendered, strain bacon and fat. Discard pat and save cooked bacon. Add the Olive Sprig Cilantro Roasted Onion and the shallot and cook for another minute. Add the rice, stir thoroughly, and cook, stirring often, until the rice browns slightly, 5 to 7 minutes. Add the white wine and cook until all moisture is gone, stirring constantly. Add the hot chicken stock, vegetable stock and pea broth, 1/2 cup at a time, stirring constantly, and waiting until all the liquid has been absorbed before adding the next 1/2 cup. Once all the stock has been absorbed and the rice is just done, add the peas and the pea puree and cook till hot. Remove from the heat and stir in the butter, Parmesan cheese, and salt and pepper to taste.