Creamy Pea and Herb Risotto with Fresh Parmesan
This exquisite creamy risotto, a creation inspired by chef Rob Feenie, features a harmonious blend of buttery mascarpone and freshly grated Parmesan, offering a luxurious texture that complements tender blanched peas. The subtle wine-infused arborio rice melds beautifully with aromatic shallots, providing a velvety base that's versatile enough to accompany a variety of proteins like salmon, chicken, or pork chops. Ideal for a refined dinner or a comforting family meal.
4
Servings
525
Calories
10
Ingredients
Ingredients
chicken stock
4 cups (heated)
olive oil
3 tablespoons (none)
shallots
4 large (peeled and finely chopped)
arborio rice
2 cups (none)
dry white wine
2 cups (none)
parmesan cheese
2-4 tablespoons (freshly grated)
unsalted butter
3 tablespoons (none)
mascarpone cheese
4 tablespoons (none)
peas
1 cup (blanched)
parsley or chives
1/3 cup (chopped)
Instructions
1
Heat the chicken stock in a large saucepan over medium heat until it reaches a gentle simmer. Keep it warm throughout the cooking process.
2
In a separate heavy-bottomed pot, warm the olive oil over medium heat. Add the finely chopped shallots and sauté until they become translucent, ensuring they do not brown.
3
Stir in the arborio rice, allowing it to absorb the oil, and cook for 3 to 4 minutes while stirring continuously until the grains are well coated.
4
Pour in the dry white wine and gently stir until the wine is nearly all absorbed by the rice.
5
Begin adding the hot chicken stock to the rice, about 1/2 cup at a time. Stir gently and wait for each portion to be nearly absorbed before adding more. This process should take about 15 minutes.
6
Once the risotto reaches an al dente consistency, remove it from the heat and gently mix in the freshly grated Parmesan cheese, unsalted butter, and mascarpone cheese until they are fully incorporated.
7
Carefully fold in the blanched peas and chopped parsley or chives, adding a fresh green touch to the dish.
8
Season to taste with salt and freshly ground white pepper. Serve immediately on warm plates to ensure the risotto remains creamy.
Nutrition Information
25g
Fat
57.5g
Carbs
13.75g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Creamy Pea and Herb Risotto with Fresh Parmesan.
Who inspired this creamy risotto recipe?
This recipe was inspired by chef Rob Feenie.
How many servings does this recipe yield?
This recipe makes 4 servings.
What type of rice is used in this dish?
Arborio rice is used to provide the velvety base for the risotto.
What ingredients make this risotto creamy?
The creaminess comes from a combination of mascarpone cheese, freshly grated Parmesan, and unsalted butter.
What protein sources pair well with this risotto?
It is versatile and pairs well with salmon, chicken, or pork chops.
How much chicken stock is required?
The recipe requires 4 cups of heated chicken stock.
How many shallots are needed and how should they be prepared?
You need 4 large shallots, peeled and finely chopped.
What type of wine is recommended?
The recipe calls for 2 cups of dry white wine.
What is the total calorie count per serving?
Each serving contains 525 calories.
What is the fat content per serving?
There are 25 grams of fat per serving.
How many carbohydrates are in this recipe?
The dish contains 57.5 grams of carbohydrates per serving.
How much protein does this risotto provide?
It provides 13.75 grams of protein per serving.
How long should you cook the rice before adding wine?
Cook the arborio rice in oil for 3 to 4 minutes while stirring continuously.
How much stock should be added to the rice at one time?
Add the hot chicken stock about 1/2 cup at a time.
How long does the stock absorption process take?
The process of adding stock and stirring should take approximately 15 minutes.
What is the desired texture for the risotto rice?
The risotto should reach an al dente consistency.
When should the cheese and butter be added?
Remove the risotto from the heat before mixing in the Parmesan, butter, and mascarpone.
How should the peas be prepared before adding them to the dish?
The peas should be blanched before being folded into the risotto.
What herbs can be used for the fresh green touch?
You can use 1/3 cup of chopped parsley or chives.
What kind of pepper is used for seasoning?
The dish is seasoned with freshly ground white pepper.
What is the amount of parmesan cheese needed?
The recipe calls for 2-4 tablespoons of freshly grated parmesan cheese.
How much mascarpone cheese is used?
The recipe requires 4 tablespoons of mascarpone cheese.
What type of butter is recommended?
The recipe specifies 3 tablespoons of unsalted butter.
How should the shallots be cooked?
Sauté the shallots until they are translucent, ensuring they do not brown.
What is the total number of ingredients in this recipe?
There are 10 ingredients in this recipe.
How should the risotto be served?
It should be served immediately on warm plates to maintain its creaminess.
What tags are associated with this recipe?
Tags include risotto, pea, parmesan, creamy, aromatic, herbs, italian, comfort food, gourmet dinner, and versatile.
Is the stock used hot or cold?
The chicken stock must be heated to a gentle simmer and kept warm throughout the process.
What is the volume of peas used in the dish?
The recipe uses 1 cup of blanched peas.