Over medium heat, add the broth, about 1 cup (250 ml) at a time, stirring frequently, until the liquid is completely absorbed before adding more broth. Season with salt and pepper. Cook for 18 to 22 minutes or until the rice is al dente. Add more broth, if necessary. Add the puréed peas, the remaining whole peas and the Parmesan. Stir to combine and adjust the seasoning. Serve and sprinkle with the bacon and more Parmesan, if desired.
