Pea Risotto with Prosciutto & Mascarpone

Pea Risotto with mascarpone cheese and prosciutto is rich, creamy and totally decadent.

Can’t get enough risotto recipes? Be sure to try my Caprese Tomato Risotto, Lemon Mascarpone Risotto and Beet Risotto with Goat Cheese too.

I really struggled with the name of this dish.

I wanted to call it “Spring Pea Risotto,” but technically, it’s not Spring, and for this recipe I’m just using frozen peas… Although, this risotto would also be amazing with fresh spring peas.

I thought about calling it “Sweet Pea Risotto,” but that didn’t quite feel right either…

Then there was “Green Peas and Ham,” “Green Risotto” and “Creamy Risotto with Peas”… Nothing was really working for me.

So, I decided to just call out the superstar ingredients in this dish that really make this risotto stand out. Peas, mascarpone, and prosciutto.

I mean, it’d be pretty hard not to like this dish with all of those fantastic ingredients hanging out in there, right?

Peas, parmesan and lemon on dark grey counter.

How to make pea risotto:

The risotto-making process is easy, but it can be a bit intimidating if you’ve never made it before. It is a dish that you need to “babysit” the whole time.

During the cooking process, the risotto is fed ladle full after ladle full of stock, letting it absorb between each addition. The process results in the grains of rice plumping up and the constant stirring process results in the most fantastic, creamy texture.

Once that perfect texture is reached, the risotto is stirred together with a puree of peas and spinach, which gives it that wonderful green color, and then the mascarpone cheese and nutty parmesan help to make it even more creamy.

To brighten things up, I added in a bit of fresh lemon juice and mint and then stirred in some whole peas to give the risotto some texture. A handful of some diced prosciutto added in a hint of smoky saltiness (however, you could make this recipe totally vegetarian by omitting the prosciutto and using vegetable stock).

Don’t have prosciutto? No problem! You can swap in bacon to make a risotto with peas and bacon.

Overhead shot of pea risotto in black bowl.

Can you use frozen peas in risotto?

You can absolutely use frozen peas in this recipe! I love to use them because they are ready to go in a flash.

Tips for making risotto:

  • I love to keep dry vermouth on hand and often use it in recipes where white wine is called for. It will keep in your cupboard and it’s generally more affordable than white wine.
  • The best way to determine if your risotto is done is by tasting. During the last 5-10 minutes it will become very creamy. You want to ensure that the arborio rice is fully cooked, but not becoming mushy. I like for it to have the slightest bit of a bit to it.
  • Want to add some protein? Stir in some sauteed shrimp for a prawn and pea risotto, or top your pea risotto with scallops. Or, add in some instant pot salmon to make a salmon and pea risotto.
  • Want a veggie boost? Stir in some sauteed asparagus to make an asparagus and pea risotto.
Overhead shot of pea risotto in black bowl.

What wines goes well with risotto?

  • Vinho Verde. 
  • Chardonnay 
  • Pinot Blanc
  • Rosé

If you loved this Pea Risotto I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

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More risotto recipes:

Overhead shot of pea risotto in black bowl.

Pea Risotto with Mascarpone & Prosciutto

This Pea Risotto with Mascarpone, Mint and Prosciutto is rich, creamy and totally decadent.
5 from 4 votes
Print Pin
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6 people


Pea Puree

  • 1 cup peas (fresh or frozen )
  • 1 cup spinach leaves
  • ¾ cup chicken or vegetable stock
  • Salt and pepper (to taste)

Pea Risotto

  • 4 1/2 cups chicken or vegetable stock
  • 2 Tablespoons unsalted butter
  • 1 medium shallot (minced (about ⅓ cup))
  • 2 cloves garlic (minced)
  • 1 cup arborio rice
  • 3/4 cup dry white wine (or dry vermouth)
  • 1/2 cup parmesan (grated)
  • 1/4 cup mascarpone cheese
  • 1 teaspoon lemon zest
  • 1 Tablespoon lemon juice
  • 2 Tablespoons fresh mint (chopped)
  • 1 cup peas (fresh or frozen )
  • Shaved parmesan and fresh mint (for garnish)
  • 4 ounces diced prosciutto
  • Salt and pepper (to taste)


  • Combine all of the ingredients for the pea puree in a food processor or blender and process until smooth. Set aside.
  • Pour the stock into a small saucepan and bring to a simmer over low heat.
  • Melt the butter in a large saucepan or dutch oven over medium heat. Add the shallots and garlic and cook until softened, 3-4 minutes.
  • Add the rice and cook for 2 minutes, stirring occasionally.
  • Add the wine and cook, stirring, until the wine is absorbed.
  • Add about ½ cup of warm stock at a time and stir until fully absorbed. Repeat the process, until almost all of the liquid is added and absorbed (will take about 20 mins).
  • Taste the rice to see if it’s done. If needed, add additional broth and cook for a bit longer. It should have a bite to it, but be creamy in texture. Stir in the pea puree.
  • Next, stir in the parmesan, mascarpone, prosciutto, lemon zest, lemon juice and mint until incorporated. Season to taste with salt and pepper.
  • Fold in the peas and serve in shallow bowls topped with additional parmesan and mint, if desired.
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!


Calories: 308kcal | Carbohydrates: 39g | Protein: 8g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 969mg | Potassium: 192mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1615IU | Vitamin C: 22.9mg | Calcium: 131mg | Iron: 2.4mg

How Many Calories in Pea Risotto?

  • There are 308 calories in each serving of pea risotto.

16 thoughts on “Pea Risotto with Prosciutto & Mascarpone”

  1. This looks like a really interesting and tasty risotto. Peas are also one of my favorite veggies. One of my fondest memories is picking shell peas in my uncle’s garden and eating what seemed like pounds of peas.

  2. YUM now that the weather is finally cooling off, risotto sounds fantastic for some rich comfort. I will have to leave out the prosciutto for vegetarian F but I hope that the rest of the recipe will still turn out an amazing dinner even without it!

  3. This sounds so delicious! We haven’t made risotto much (just a few times in a slow cooker) but I should try it again. It is a little intimidating for a novice cook like me, but this recipe looks so yummy!

    • I’m sure you can do it Megan! I’m not quite sure why risotto has become known as a difficult dish… Maybe because of Gordon Ramsay? It’s really quite easy – I hope you give it a try!

    • I think the key is to make sure that you have enough liquid Catherine. It’s those last few ladles of broth and those last few minutes that really transform the risotto from crunchy to creamy-deliciousness!

  4. 5 stars
    Beautiful blend of flavors! Just made it with the wife minutes ago. That smell in the apartment! Thank you for the recipe 🙂

  5. I know I’m late to the party, but I’m hoping to make this tonight. Am I misreading the recipe, because I don’t see a step where you add the diced prosciutto. Do you fry it and use as a garnish? Or stir it in at some point? I’m sorry, just hoping for some guidance, or to know that I read the recipe wring twice!

    • Thanks so much for catching that Alyson! I just fixed the recipe. I stirred in the prosciutto at the end. I didn’t fry it, but that would be delicious as well! Hope that helps. Happy cooking!


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