SPONSORED POST: We’re celebrating the rest of summer with recipes and wines from Beaujolais that will usher us into fall in delicious style. Be sure to enter below for a chance to win the ultimate picnic set!
A creamy, rich and decadent mascarpone risotto with peas, mint and prosciutto served with a glass of rosé from Beaujolais.
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, mint 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?
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).
I like to finish off my bowls of risotto with some shavings of parmesan cheese and fresh mint, and on the side, we can’t forget the wine!
To go alongside this pea risotto I’m serving a Maison L’Envoye “Le Saint Pâle” Beaujolais Rosé. Rosé wines just mean “fun” to me and this Beaujolais is just that – It’s approachable, affordable and amazingly food-friendly. Plus, with its bright acidity and delicate flavors, it’s the perfect wine to compliment this dish but not overpower it. In reality, any Beaujolais would be amazing with this dish – Did you know that Beaujolais comes in all colors (red, white and rosé)?
- The red Beaujolais is light and fruity, easy drinking and can pair with a wide variety of foods. It’s the perfect wine for pairing with BBQ wine and compliments not only grilled salmon but also a hearty steak.
- The white Beaujolais has tropical notes and bright acidity, this wine would be amazing with some scallops or roasted chicken.
- The Beaujolais rosé has hints of strawberry and watermelon with citrus undertones. It was amazing paired with this pea risotto, but would also be fantastic with any of these dishes.
Have you tried the wines of Beaujolais? I encourage you to check them out because they’re affordable, food-friendly and approachable. It’s fun to experiment with them and find your own favorite food pairings. Be sure to enter the Beaujolais contest below to win a wine picnic set valued at $119!
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Pea, Mint and Mascarpone Risotto with Rosé and Prosciutto
- Total Time: 45 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Creamy risotto with peas, mint, and prosciutto. A perfect spring or summer dinner.
Ingredients
- 1 cups (237 ml) fresh or frozen peas
- 1 cups (237 ml) spinach leaves
- 0.75 cups (178 ml) chicken or vegetable stock
- Salt and pepper
- 4.5 cups (1065 ml) chicken or vegetable stock
- 2 Tbsp unsalted butter
- 0.5 cups (118 ml) medium shallot minced
- 2 cloves garlic minced
- 1 cups (237 ml) arborio rice
- 0.75 cups (178 ml) dry white wine or dry vermouth
- 0.5 cups (118 ml) parmesan grated
- 0.25 cups (59 ml) mascarpone
- 1 tsp lemon zest
- 1 Tbsp lemon juice
- 2 Tbsp fresh mint minced
- Shaved parmesan and fresh mint
- 4 ounces (113 g) diced prosciutto
Instructions
- Combine all 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 1/2 cup of warm stock at a time and stir until fully absorbed. Repeat until almost all liquid is added and absorbed (about 20 minutes).
- Taste the rice; add additional broth and cook longer if needed. It should have a bite but be creamy. Stir in the pea puree.
- Stir in the parmesan, mascarpone, lemon zest, lemon juice, and mint until incorporated. Season with salt and pepper to taste.
- Fold in the peas and serve in shallow bowls topped with additional parmesan and mint, if desired.
Notes
- For a richer flavor, use homemade chicken stock instead of store-bought.
- If you don’t have mascarpone, you can substitute crème fraîche or heavy cream.
- Leftover risotto can be stored in an airtight container in the refrigerator for up to 2 days; reheat gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 500
- Sugar: 5
- Sodium: 400
- Fat: 25
- Saturated Fat: 12
- Unsaturated Fat: 10
- Carbohydrates: 60
- Fiber: 5
- Protein: 15
- Cholesterol: 50
Frequently Asked Questions
Can I use fresh peas instead of frozen peas in this risotto?
Yes, fresh peas can be used for a brighter flavor, but make sure to adjust the cooking time slightly as they may require less time to cook.
How do I achieve the creamy texture in the risotto?
To achieve the creamy texture, you’ll need to stir the risotto constantly while gradually adding ladles of stock, allowing the rice to absorb the liquid fully between each addition.
What type of rosé pairs best with this dish?
A dry rosé from Beaujolais complements the flavors of the risotto well, balancing the richness of the mascarpone and the saltiness of the prosciutto.
