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.
120 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" : Stage 1
Shell the peas if they are fresh. You should have around 300g of shelled peas.

Stage 2 - 5 min.
Pea risotto "Mantecare" : Stage 2
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" : Stage 3
Cool them quickly and leave to drain.

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

Stage 5 - 5 min.
Pea risotto "Mantecare" : Stage 5
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" : Stage 6
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" : Stage 7
Pour in 1 glass dry white wine...

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

Remove the herbs and discard.

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

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

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

Stage 12
Pea risotto "Mantecare" : 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.

Stage 13 - 5 min.
Pea risotto "Mantecare" : Stage 13
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" : Stage 14
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" : Stage 15
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" : Stage 16
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
Tomato ladybirds
Tomato ladybirds
Tomatoes filled with a tuna mayonnaise and rice mixture, in a fun ladybird shape that kids will love, served with a puree of fresh garden peas. A good way to encourage them to eat vegetables.
February 21th 2011292 K 14 1 hour 50 min.
Bolognaise lasagne
Bolognaise lasagne
Lasagne is an Italian pasta that comes in rectangular sheets. These are used to separate layers of filling, like a large savoury oven-baked millefeuille. A bolognaise lasagne combines bechamel sauce, minced meat and tomato sauce.
February 27th 2011262 K4.4 2 hours 3 min.
Baked salmon fillet
Baked salmon fillet
This is a quick recipe for salmon fillet, surrounded by sliced potatoes and baked with lemon juice, olive oil and herbs.
March 26th 2015122 K4.6 35 min.
Quiche Bretonne
Quiche Bretonne
This quiche from Brittany has a puff-pastry base topped with an assortment of fish and shellfish with a classic quiche filling. After baking in a hot oven, the crusty pastry is a great foil for the moist filling with all its seafood flavours.
April 17th 202273 K 1 hour 40 min.
Moist chocolate cake
Moist chocolate cake
A moist, loaf-shaped cake with all the chocolate flavour that comes from a double dose: melted chocolate and cocoa powder.
August 28th 2025114 K5 1 hour 10 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-09-28)

*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