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
12 people
12 IngredientsLast modified on: September 23th 2012
For 12 people, you will need:
- 1
900 g peas - 2
3 onions - 3
6 cloves garlic - 4
herbs of your choice - 5
18 tablespoons olive oil - 6
1 kg 50 g rice - 7
3 glasses dry white wine - 8
3 litres vegetable stock - 9
6 tablespoons Mascarpone - 10
300 g Parmesan (Parmigiano Reggiano) - 11
salt - 12
pepper - Total weight: 6,345 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 18 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 1 kg 50 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 3 glasses 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 6 tablespoons Mascarpone and the grated 300 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 | 460 RDI=180 % | 1,790 RDI=170 % | 1,280 RDI=190 % | 20,560 RDI=1,030 % | 86,080 RDI: 1,030 % |
| 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 12 people : 18.80 €
- 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: Pork Chops Champvallon style, Foie gras Chantilly , Endive and beer soup, Provençal braised carrots, Fisherman's Ragout, ... See them all 19
Rice
Like these other recipes: Curried prawn risotto, Chantilly rice pudding, Turmeric risotto, Indian rice pudding, Creamy risotto with diced vegetables and flax seeds, ... See them all 21
Peas
Like these other recipes: Macédoine of vegetables, Chinese Soup, French-style peas, Chinese style chicken, Tomato ladybirds, ... See them all 19
Parmesan (Parmigiano Reggiano)
Like these other recipes: Coriander and cashew nut pesto, Eggs with green asparagus and Parmesan cheese, Potimarron and Parmesan tart, Curried prawn risotto, Spaghetti with smoked salmon, ... See them all 59
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