Pea and Mascarpone Risotto

Prep. Time:
15 mins
Baking Time:
50 mins
Total Time:
65 mins
Serves:
4
This rich, creamy risotto is flavored with peas and served with a splash of cottage cheese.
Relaxed Recipes (inspired by Savannah of Top. Chef: Wisconsin ™)
Author:
Ingredients
1 onion, peeled and finely chopped
1/4 cup Extra Virgin Olive Oil
1.5 cups arborio rice
1 cup dry white wine
3.5 cups vegetable stock (pea stock if possible)
2 oz mascarpone
2 oz Parmesan, grated
3 oz butter, diced and chilled
0.5 teaspoon truffle salt
extra virgin olive oil
4 oz cottage cheese
few pea shoots
pinch sea salt
PEA PURÉE
15 oz frozen peas
11 fl oz water
salt and pepper
Instructions
Put oil into a heavy-bottomed pan. Once hot, add the onions and cook very gently, keeping the heat really low to avoid any caramelization. Add the rice and cook for about 2 minutes until the rice begins to become translucent. Stir in the wine and cook the liquid down.
Add half of the stock, bring to the boil and allow to reduce, stirring only occasionally, until the rice expands above the level of the liquid.
Stir the risotto. It should begin to thicken. Slowly, add the rest of the stock stirring constantly until the rice is al dente.
Beat in the mascarpone, Parmesan, butter, truffle salt and a good drizzle of the superb olive oil. Stir in a couple of spoonfuls of the pea purée and a small handful of frozen peas, which should cook in the remaining heat. Taste and season to your liking.
Divide the risotto into serving plates and garnish with the cottage cheese, sea salt and a handful of pea shoots.
PEA PURÉE
Bring the water to the boil in a pan. Add the frozen peas, season lightly then purée in a blender. Sieve the puree to remove any fibers.
Pantry Essentials inspired by this recipe from The Great British Baking Show ™

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