A creamy, rich and decadent mascarpone risotto with peas, mint and prosciutto served with a glass of rosé from Beaujolais.

Author: Erin Rebecca
Recipe Type: Main
Serves: 6 servings

Prep Time : 10 mins
Cook Time : 25 mins
Total Time : 35 mins

Pea Puree
1 cup fresh or frozen peas
1 cup spinach leaves
¾ 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 ⅓ 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
4ounces diced prosciutto
Salt and pepper, to taste


    1. Combine all of the ingredients for the pea puree in a food processor or blender and process until smooth. Set aside.

    3. Pour the stock into a small saucepan and bring to a simmer over low heat.
    4. 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.
    5. Add the rice and cook for 2 minutes, stirring occasionally.
    6. Add the wine and cook, stirring, until the wine is absorbed.
    7. Add about ½ 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).
    8. 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.
    9. Next, stir in the parmesan, mascarpone, lemon zest, lemon juice and mint until incorporated. Season to taste with salt and pepper.
    10. Fold in the peas and serve in shallow bowls topped with additional parmesan and mint, if desired.


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