Description
Creamy risotto with peas, mint, and prosciutto. A perfect spring or summer dinner.
Ingredients
Units
Scale
- 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
- 1 cups (237 ml) fresh or frozen peas
- Shaved parmesan and fresh mint
- 4 ounces (113 g) diced prosciutto
- Salt and pepper
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