Pea Risotto

Pour boiling water over frozen peas and let them thaw in it. Dissolve broth powder in 3/4 l hot water, stir, and set aside. Finely dice the onion and garlic. Wash the mint, remove the leaves, finely chop them, and also set aside. Cut the bacon into strips and fry it in a pan without fat until really crispy. Then remove the bacon.

Now heat the olive oil with the remaining bacon fat to sauté the finely chopped onions and garlic. Then add the risotto rice and sauté. Afterwards, gradually pour in the dissolved broth water, always waiting until the risotto rice has absorbed the liquid. Cook the risotto for a total of 20 minutes.

Now purée one half of the already thawed peas. Then stir this purée with the remaining peas, grated Grana Padano, and butter into the finished risotto. Finally, season everything with salt and pepper, sprinkle with bacon and the finely chopped mint, and serve.