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.
99K 21 4.9
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Last modified on: September 23th 2012

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For 4 people, you will need:

Change to the quantities for: 2 people 4 people 8 people 12 people
How long does it take?
Time required for this recipe:
PreparationRestingCookingStart to finish
1 hour 11 min.5 min.10 min.1 hour 26 min.
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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.
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.
A few days in the fridge in a sealed container.
Based on a recipe by Alba Pezone.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
2,153 Kcal or 9,014 Kj63 gr148 gr137 gr
108 %24 %14 %21 %
Per 100 g
Energetic valueProteins CarbohydratesFats
102 Kcal or 427 Kj3 gr7 gr6 gr
5 %1 %1 %1 %
Per person
Energetic valueProteins CarbohydratesFats
538 Kcal or 2,252 Kj16 gr37 gr34 gr
27 %6 %3 %5 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Sulfites, Celery, Milk
How much will it cost?
  • For 4 people : 6.26 €
  • Per person : 1.57 €

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)
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