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.
109 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 ml peas - 2
3 onions - 3
6 cloves garlic - 4
herbs of your choice - 5
18 tablespoons olive oil - 6
1 litre 134 ml rice - 7
3 glasses dry white wine - 8
3000 ml vegetable stock - 9
6 tablespoons Mascarpone - 10
300 mls Parmesan (Parmigiano Reggiano) - 11
salt - 12
pepper
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 litre 134 ml 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 mls 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 | 190 RDI=70 % | 380 RDI=40 % | 380 RDI=60 % | 5,740 RDI=290 % | 24,030 RDI: 290 % |
| Per 100 g | 5 RDI=2 % | 10 RDI=1 % | 10 RDI=2 % | 170 RDI=9 % | 720 RDI: 9 % |
| Per person | 20 RDI=6 % | 30 RDI=3 % | 30 RDI=5 % | 480 RDI=20 % | 2,000 RDI: 20 % |
How much will it cost?
- For 12 people : 16.50 €
- Per person : 1.40 €
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: Sautéed Green Vegetables in pan, Curried prawn risotto, Fisherman's Ragout, Stuffed cabbage leaves, Endive and beer soup, ... See them all 19
Peas
Like these other recipes: Minestrone, Baked Mont d'Or with diced mixed vegetables, Salmon "en papillote" with small vegetables, Chicken breasts in a potato crust, Tomato ladybirds, ... See them all 19
Parmesan (Parmigiano Reggiano)
Like these other recipes: Soft Croque-monsieur with 3 cheeses, Tomato feuilleté with pesto, Polpete, Tomato pesto, Potimarron and Parmesan tart, ... See them all 57
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