Risotto ai piselli, menta e mascarpone
The pea, mint and mascarpone risotto is one of the great tastes of summer, and it works very well with this creamy cheese.
➤ Serves 2➤ Preparation 10 minutes ➤Cooking 20 minutes
150g peas, fresh or frozen
10 fresh mint leaves
500ml chicken or vegetable stock
1 tbsp olive oil
3 shallots, peeled, finely chopped
150g risotto rice
100ml dry white wine
30g unsalted butter
2 tbsp mascarpone
Boil the peas for 1 minute, (3 from frozen), then set aside. Take two thirds of the cooked peas and put them in a blender with the mint, then blitz. Keep the whole peas to one side.
Start to make the risotto as described in the recipe for basil, tomato and Parmesan risotto (left). This time however, after 10 minutes’ cooking time, add the minty pea purée and the remaining whole peas.
After a further 5 minutes, check whether the rice is cooked. Add more stock if it isn’t quite ready, and continue stirring.
Remove from the heat, add the butter and mascarpone, and stir gently. Divide between two plates and serve with a herby salad.
