Baby broad beans and peas with rice and mascarpone


Baby broad beans and peas with rice and mascarpone
Fresh spring vegetables (peas and young broad beans here) with white rice, made creamy at the last minute with a little mascarpone.
11K 2 5
Grade this recipe:

Last modified on: July 3rd 2022

Keywords for this recipe:
For 12 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:
PreparationCookingStart to finish
23 min.14 min.37 min.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe


Stage 1 - 5 min.
Baby broad beans and peas with rice and mascarpone
Prepare 900 g broad beans. Choose very young ones that you can use whole. See these tips.

Stage 2 - 3 min.
Baby broad beans and peas with rice and mascarpone
Cut into small chunks.

Stage 3 - 5 min.
Baby broad beans and peas with rice and mascarpone
Boil until tender..

Stage 4 - 5 min.
Baby broad beans and peas with rice and mascarpone
Drain and cool under cold running water, then dry in a salad spinner and set aside..

Stage 5 - 3 min.
Baby broad beans and peas with rice and mascarpone
Using the same pan of water, cook 900 g peas until tender.

Stage 6 - 3 min.
Baby broad beans and peas with rice and mascarpone
Drain, cool under cold running water, and set aside.

Stage 7 - 3 min.
Baby broad beans and peas with rice and mascarpone

Stage 8 - 1 min.
Baby broad beans and peas with rice and mascarpone
Heat 9 tablespoons olive oil in a large pan. When good and hot add the spring onion.

Salt, pepper and cook for 1 minute.

Stage 9 - 2 min.
Baby broad beans and peas with rice and mascarpone
Add the vegetables and mix.

Stage 10 - 2 min.
Baby broad beans and peas with rice and mascarpone
Add the rice and mix again.

Stage 11 - 5 min.
Baby broad beans and peas with rice and mascarpone
Finish by adding 150 g Mascarpone.

Leave to heat through for a few minutes. Just before serving add the chopped parsley.

Stage 12
Baby broad beans and peas with rice and mascarpone
Serve with a drizzle of olive oil or lemon juice, whichever you prefer, and garnish with a few chive flowers, if you have them.
Remarks
You can use cancoillotte instead of mascarpone, as it works well.

If you don't have baby broad beans, use the larger ones, shelled.
Keeping
1 or 2 days in the fridge, covered with plastic film.
Source
Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
4,405 Kcal or 18,443 Kj114 gr338 gr296 gr
220 %44 %32 %45 %
Per 100 g
Energetic valueProteins CarbohydratesFats
131 Kcal or 548 Kj3 gr10 gr9 gr
7 %1 %1 %1 %
Per person
Energetic valueProteins CarbohydratesFats
367 Kcal or 1,537 Kj9 gr28 gr25 gr
18 %4 %3 %4 %
% 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: Milk
How much will it cost?
  • For 12 people : 10.87 €
  • Per person : 0.91 €

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
Passion fruit jellies
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .
319K4 2 hours 30 min. July 4th 2018
Confectioner's custard (Crème pâtissière, or French pastry cream)
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.
732K 313.7 36 min. January 27th 2017
French croissants
French croissants
In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants.
605K 24.4 2 hours 34 min. June 26th 2019
Natural leaven
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...
1.7M 304.0 7 days 15 min. April 3rd 2020
Salmon rillettes
Salmon rillettes
A terrine of two kinds of salmon (cooked and smoked) with butter and lemon.
274K4.3 2 hours 38 min. March 26th 2013
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-03-31)

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