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.
113 K 4.9/5 (21 reviews)
1 hour 30 min.
Easy
4 people
12 IngredientsLast modified on: September 23th 2012
For 4 people, you will need:
- 1
300 g peas - 2
1 onion - 3
2 cloves garlic - 4
herbs of your choice - 5
6 tablespoons olive oil - 6
350 g rice - 7
1 glass dry white wine - 8
1 litre vegetable stock - 9
2 tablespoons Mascarpone - 10
100 g Parmesan (Parmigiano Reggiano) - 11
salt - 12
pepper - Total weight: 2,115 grams
Change measures:
Times for this recipe
Preparation: 1 hour 15 min.
Resting: 5 min.
Cooking: 10 min.
All in all: 1 hour 30 min.
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.
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 Parmesan (Parmigiano Reggiano) 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.
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).
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 recipe | 150 RDI=60 % | 600 RDI=60 % | 430 RDI=70 % | 6,850 RDI=340 % | 28,690 RDI: 340 % |
| Per 100 g | 7 RDI=3 % | 30 RDI=3 % | 20 RDI=3 % | 320 RDI=20 % | 1,360 RDI: 20 % |
| Per person | 40 RDI=20 % | 150 RDI=10 % | 110 RDI=20 % | 1,710 RDI=90 % | 7,170 RDI: 90 % |
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)
Vegetable stock
You can get more informations, or check-out other recipes which use it, for example: Curried prawn risotto, Mixed vegetable curry, Sautéed Green Vegetables in pan, Country vegetable soup, Mexican-style pork medallions , ... See them all 19
Rice
Like these other recipes: Sushi, Chicken with rice and leeks, Rice pudding with fruit and nuts, Creamy risotto with vegetables , Pilau rice, ... See them all 21
Peas
Like these other recipes: Minestrone, Tomato ladybirds, Salmon "en papillote" with small vegetables, Baby broad beans and peas with rice and mascarpone , Pea and avocado salad, ... See them all 19
Parmesan (Parmigiano Reggiano)
Like these other recipes: Special Parmesan baguettes, Julia salad, Rice à l'italienne, Sorrel pesto, Spinach and chick peas "à la milanaise", ... See them all 59
Other recipes you may also like
Epiphany galette
Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette.January 1st 2025297 K 24.5 3 hours 8 min.
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.February 21th 2011332 K 14 40 min.
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...December 31th 20111.67 M 74.3 4 hours 40 min.
Warm apple feuillantines
It's a rather long recipe but which never fails to impress, perfect for a special dinner party. It's made up of 3 circles: one almond "tuile", 2 of caramelized brik sheets, with a caramelized apple layer between each, whipped cream on top, and custard all around. Everything, except whipped cream,...May 28th 2012329 K5 3 hours 9 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-06)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
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.