Pea, mint and mascarpone risotto

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.