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.
71,6395.0/5 for 20 ratings
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Last modified on: September 23th 2012

For 4 people, you will need:

Change those ingredients 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.
Keeping: A few days in the fridge in a sealed container.
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?
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Step by step recipe


Stage 1 - 10 min.
Pea risotto "mantecare" : Photo of step #1
Shell the peas if they are fresh. You should have around 300g of shelled peas.

Stage 2 - 5 min.
Pea risotto "mantecare" : Photo of step #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" : Photo of step #3
Cool them quickly and leave to drain.

Stage 4 - 10 min.
Pea risotto "mantecare" : Photo of step #4
Prepare 1 onion and chop finely. Peel 2 cloves garlic and chop finely.

Stage 5 - 5 min.
Pea risotto "mantecare" : Photo of step #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" : Photo of step #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" : Photo of step #7
Pour in 1 glass dry white wine...

Stage 8 - 5 min.
Pea risotto "mantecare" : Photo of step #8
... and stir until completely absorbed by the rice.

Remove the herbs and discard.

Stage 9 - 1 min.
Pea risotto "mantecare" : Photo of step #9
Add a little vegetable stock...

Stage 10 - 8 min.
Pea risotto "mantecare" : Photo of step #10
...and stir until completely absorbed by the rice.

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

Stage 12
Pea risotto "mantecare" : Photo of step #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" : Photo of step #13
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.
Pea risotto "mantecare" : Photo of step #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" : Photo of step #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" : Photo of step #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).

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).

How much will it cost?

Note : These prices are only approximate

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And to drink?: An Italian wine, of course: a dry, fruity white such as a Pinot Grigio.

Source

Based on a recipe by Alba Pezone.

More recipes?

This recipe uses (among others)
Vegetable stockVegetable stock: You can get more informations, or check-out other recipes which use it, for example: Melt-in-the mouth meat and vegetables in a sealed casserole, Duo of slow-cooked pork, Country vegetable soup, Late Winter Soup with Fresh Spinach, Mexican-style pork medallions , ... All
RiceRice: You can check-out other recipes which use it, like for example: Creamy risotto with diced vegetables and flax seeds, Chicken with rice and leeks, Koulibiak in pie dish, Pilau rice, Sushi, ... All
PeasPeas: You can check-out other recipes which use it, like for example: Chinese Soup, Icelandic-style fish and vegetable pie, Rice and peas, Minestrone, Eggs en Cocotte à la Française, ... All
Parmigiano reggiano (Parmesan)Parmigiano reggiano (Parmesan): You can check-out other recipes which use it, like for example: Creamy risotto with vegetables , Tomato foccacia, Tomato tatin, Curried prawn risotto, Poivrade Artichoke Salad, ... All

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