This site uses only a few technical cookies that are necessary for its operation.
By continuing to browse, you agree to their use (learn more...).
By continuing to browse, you agree to their use (learn more...).
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.
129 K 4.9/5 (21 reviews)559527
Last modified on: September 23th 2012
For 4 people, you will need:
- 1
300 g peas - 2
1 onion - 3
2 cloves garlic - 4
Herbs of your choice - 5
6 tablespoons olive oil - 6
350 g risotto rice - 7
1 glass dry white wine - 8
1 litre vegetable stock - 9
2 tablespoons Mascarpone - 10
100 g Parmesan (Parmigiano Reggiano) - 11
Salt - 12
Pepper - Total weight: 2,115 grams
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.
Shell the peas if they are fresh. You should have around 300g of shelled peas.
Stage 2 - ⌛ 5 min.
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.
Cool them quickly and leave to drain.
Stage 4 - ⌛ 10 min.
Stage 5 - ⌛ 5 min.
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.
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.
Tip in 350 g risotto rice and stir constantly for 4 or 5 minutes. The rice should be well coated with oil and slightly 'pearled'.
Stage 7 - ⌛ 1 min.
Pour in 1 glass dry white wine...
Stage 8 - ⌛ 5 min.
... and stir until completely absorbed by the rice.
Remove the herbs and discard.
Remove the herbs and discard.
Stage 9 - ⌛ 1 min.
Add a little vegetable stock...
Stage 10 - ⌛ 8 min.
...and stir until completely absorbed by the rice.
Stage 11 - ⌛ 20 min.
Repeat this operation, a little at a time, intil all the stock has been used up.
Stage 12
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.
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.
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.
After this time, uncover and mix thoroughly to ensure that the mascarpone and Parmesan are well mixed in.
Stage 15 - ⌛ 5 min.
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
Your risotto is ready.
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).
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.
Support the site ❤️
This site has been around for years, with no advertising, no pop-ups, no traps, no information gathering, and I maintain it alone, out of passion.
If you liked this recipe, your support helps me to keep going.
Support cuisine-facile.com
If you liked this recipe, your support helps me to keep going.
Support cuisine-facile.com
Nutritional information
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 7 g RDI=12 % | 37 g RDI=14 % | 20 g RDI=28 % | 143 kcal RDI=7 % | 601 kJ RDI=7 % |
| Per person | 39 g RDI=61 % | 197 g RDI=75 % | 107 g RDI=147 % | 758 kcal RDI=38 % | 3,177 kJ RDI=38 % |
| Whole recipe | 159 g RDI=245 % | 791 g RDI=299 % | 429 g RDI=588 % | 3,035 kcal RDI=152 % | 12,709 kJ RDI=152 % |
How much will it cost?
For 4 people
7.85 €
Per person
2.00 €
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)
Vegetable stock
You can get more informations, or check-out other recipes which use it, for example:
Parmesan (Parmigiano Reggiano)
Like these other recipes:
Other recipes you may also like
News list of cooking-ez.com
Sign up to receive the latest recipes, next batch due to be sent on 2026-09-16
We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
Receive an e-mail as soon as this recipe is modified or receives a new comment.
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.