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.
76,6375.0/5 for 20 ratings
Grade this recipe: Last modified on: September 23th 2012
For 4 people, you will need:
- 0
300 g peas - 1
1 onion - 2
2 cloves garlic - 3
herbs of your choice - 4
6 tablespoons olive oil - 5
350 g rice - 6
1 glass dry white wine - 7
1 litre Vegetable stock - 8
2 tablespoons Mascarpone - 9
100 g Parmigiano reggiano (Parmesan) - 10
salt - 11
pepper - Total weight: 2,115 grams
How long does it take?
Time required for this recipe:
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 1 hour 11 min. | 5 min. | 10 min. | 1 hour 26 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Keeping:
A few days in the fridge in a sealed container.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 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 Parmigiano reggiano (Parmesan) 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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,153 Kcal or 9,014 Kj | 63 gr | 148 gr | 137 gr |
| 108 % | 24 % | 14 % | 21 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 102 Kcal or 427 Kj | 3 gr | 7 gr | 6 gr |
| 5 % | 1 % | 1 % | 1 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 538 Kcal or 2,252 Kj | 16 gr | 37 gr | 34 gr |
| 27 % | 6 % | 3 % | 5 % |
How much will it cost?
- For 4 people : 6.26 €
- Per person : 1.57 €
Note : These prices are only approximate.
Source
Based on a recipe by Alba Pezone.More recipes?
This recipe uses (among others) | Vegetable stock: You can get more informations, or check-out other recipes which use it, for example: Foie gras Chantilly , Sautéed Green Vegetables, Stuffed cabbage leaves, Pork medallions with "full" turnips, Curried prawn risotto, ... All |
| Rice: You can check-out other recipes which use it, like for example: Rice pudding (riz au lait), How to cook rice in rice-cooker, Koulibiak in pie dish, Turmeric risotto, Chicken with rice and leeks, ... All |
| Peas: You can check-out other recipes which use it, like for example: Baked Mont d'Or with diced mixed vegetables, Eggs en Cocotte à la Française, Fillet of pollack cooked in two stages, Fish fillet in express cooking envelope, Pea and avocado salad, ... All |
| Parmigiano reggiano (Parmesan): You can check-out other recipes which use it, like for example: Creamy risotto with vegetables , Tagliatelle and courgette spaghetti, carbonara style, Spaghetti with smoked salmon, Gratin of purple artichokes, Meatballs, ... All |
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