Pea risotto "Mantecare"


Pea risotto "Mantecare"
This pea risotto recipe is finished with a typical Italian 'mantecare': mascarpone and Parmesan are incorporated at the end of cooking to make the dish incomparably smooth.
113 K 4.9/5 (21 reviews)
Grade this recipe:
Keywords:
Last modified on: September 23th 2012
For 4 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 1 hour 15 min.
Resting: 5 min.
Cooking: 10 min.
All in all: 1 hour 30 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 10 min.
Pea risotto "Mantecare"
Shell the peas if they are fresh. You should have around 300g of shelled peas.

Stage 2 - 5 min.
Pea risotto "Mantecare"
Bring a large pan of salted water to the boil. Tip in the peas and cook them, but only until they are 'al dente'.

Stage 3 - 3 min.
Pea risotto "Mantecare"
Cool them quickly and leave to drain.

Stage 4 - 10 min.
Pea risotto "Mantecare"
Prepare 1 onion and chop finely. Peel 2 cloves garlic and chop finely.

Stage 5 - 5 min.
Pea risotto "Mantecare"
Pour 6 tablespoons olive oil into a large pan on medium heat.

When hot, add the onion, garlic and herbs, salt and pepper. Cook for 5 minutes, stirring frequently. The onion should just colour a little.

Stage 6 - 5 min.
Pea risotto "Mantecare"
Tip in 350 g rice and stir constantly for 4 or 5 minutes. The rice should be well coated with oil and slightly 'pearled'.

Stage 7 - 1 min.
Pea risotto "Mantecare"
Pour in 1 glass dry white wine...

Stage 8 - 5 min.
Pea risotto "Mantecare"
... and stir until completely absorbed by the rice.

Remove the herbs and discard.

Stage 9 - 1 min.
Pea risotto "Mantecare"
Add a little vegetable stock...

Stage 10 - 8 min.
Pea risotto "Mantecare"
...and stir until completely absorbed by the rice.

Stage 11 - 20 min.
Pea risotto "Mantecare"
Repeat this operation, a little at a time, intil all the stock has been used up.

Stage 12
Pea risotto "Mantecare"
Stop when the rice is cooked to your taste and still a little moist. A risotto should never be completely dry.

This whole process is supposed to take 18 minutes, but this will depend on a lot of things (type of rice, intensity of cooking, etc.), and it is best to expect it to take nearer 30 minutes.

Stage 13 - 5 min.
Pea risotto "Mantecare"
Once the rice is cooked, it is time for the mantecare: tip 2 tablespoons Mascarpone and the grated 100 g Parmesan (Parmigiano Reggiano) into the pan. Take off the heat, cover and leave to rest for 4 minutes.

Stage 14 - 3 min.
Pea risotto "Mantecare"
After this time, uncover and mix thoroughly to ensure that the mascarpone and Parmesan are well mixed in.

Stage 15 - 5 min.
Pea risotto "Mantecare"
To finish, add the peas, mix once more, cover and leave to rest for a further 2 or 3 minutes until the peas have heated through.

Stage 16
Pea risotto "Mantecare"
Your risotto is ready.

Stage 17
An Italian wine, of course: a dry, fruity white such as a Pinot Grigio.
Remarks
For an authentic Italian touch, try to find `carnaroli' rice if you can.

You can replace the vegetable stock with chicken stock if you prefer (a simple stock cube dissolved in hot water).
And to drink?
An Italian wine, of course: a dry, fruity white such as a Pinot Grigio.
Keeping: A few days in the fridge in a sealed container.
Source: Based on a recipe by Alba Pezone.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe150 RDI=60 %600 RDI=60 %430 RDI=70 %6,850 RDI=340 %28,690 RDI: 340 %
Per 100 g7 RDI=3 %30 RDI=3 %20 RDI=3 %320 RDI=20 %1,360 RDI: 20 %
Per person40 RDI=20 %150 RDI=10 %110 RDI=20 %1,710 RDI=90 %7,170 RDI: 90 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Sulfites, Celery, Milk
How much will it cost?
  • For 4 people : 6.30 €
  • Per person : 1.60 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Exotic fruit tart
Exotic fruit tart
An exotic fruit tart (bananas, kiwi and pineapple), with crisp pastry and almond cream which are cooked beforehand. It's a rather simple recipe, but the final result will impress your guests.
May 27th 2020325 K5 2 hours 25 min.
Pear tart with almond cream
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".
March 17th 2011369 K4.3 1 hour 15 min.
Rice pudding (riz au lait)
Rice pudding (riz au lait)
My personal version of this classic family recipe.
December 18th 2018403 K5 40 min.
Sugar syrup
Sugar syrup
This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads.
February 21th 2011758 K3.5 8 min.
Four quarters
Four quarters
It's "the simpliest cake in the world", called four quarters, because it's made with 1/4 eggs, 1/4 sugar, 1/4 flour and 1/4 butter.
February 21th 2011324 K3.7 1 hour 15 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-07-13)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page