Description
A creamy, rich and decadent mascarpone risotto with peas, mint and prosciutto served with a glass of rosé from Beaujolais.
Ingredients
Scale
PEA PUREE
- 1 cup fresh or frozen peas
- 1 cup spinach leaves
- 3/4 cup chicken or vegetable stock
- Salt and pepper to taste
PEA RISOTTO
- 4 1/2 cups chicken or vegetable stock
- 2 Tbsp unsalted butter
- 1 medium shallot minced (about ? 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
- 1 tsp lemon zest
- 1 Tbsp lemon juice
- 2 Tbsp fresh mint minced
- 1 cup fresh or frozen peas
- 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 1/2 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, 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.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main