Sweet Pea Risotto
Servings: 6 people
Calories: 308kcal
This Sweet Pea Risotto with Prosciutto, Mascarpone and Mint is rich, creamy and totally decadent.
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Ingredients
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
Instructions
- 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.
Notes
How to make ahead & reheat
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To store: Keep any leftover risotto in an airtight container in the refrigerator for up to 3 days.
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To reheat: Place the leftovers into a pan with a bit of extra broth and heat over medium heat until warmed through.
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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.
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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 bite to it.
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If your risotto is too thick, stir in a splash of broth at a time to loosen it up.
Nutrition
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