This recipe has summery goodness written all over it. It's a bit of work but not so much if you have an immersion blender (a "magic" tool, if ever there was one!)
1 lb organic unshelled peas (yeah, it needs to be organic!)
1 cup carnaroli rice
1 large red onion (diced)
1 cup parmigiano-reggiano
Shell the peas. Retain the shells. We are going to use the shells, and hence they need to be organic.
Fry half of the red onion for at least 4 minutes. Add the shells and fry at a low heat for at least 5-6 minutes. Add salt and pepper, and 4 cups of water. Bring to a simmer, and simmer at a low heat for 20 minutes.
Blend the mixture. The pods are absurdly fibrous and will not really blend. Strain the mixture through a sieve, and toss the fibrous part. You will be left with a lovely pale-green pea broth.
Bring the pea broth to a low simmer.
Now, we make a standard risotto using the pea broth.
Fry the rest of the diced onions in some olive oil. Add in the rice. Fry for a bit until translucent. Add the broth in ladle, and stir. Broth and stir, broth and stir, broth and stir till the risotto is almost done.
Add the peas towards the end. They will cook very fast. Add the basil as well.
Finally, the mantecura with the parmigiano-reggiano.
If ever there was green sex in a bowl, this would be it!