A pale green spring risotto finished with mascarpone and a lot of lemon zest, using frozen peas two ways.
Prep
12 mins
Cook
30 mins
Servings
4
Per serving
£1.55
Difficulty
medium
Blitzing a third of the peas into a bright green puree and stirring it in at the end keeps the colour vivid instead of army green. Mascarpone in place of most of the butter makes it richer without making it heavy.
Tip 150g of the peas into a jug, cover with 150ml of the hot stock and blitz to a smooth green puree with a stick blender. Set aside.
Heat the oil and butter in a wide pan and soften the shallots for 6 minutes without colouring. Add the garlic for one minute.
Stir in the rice and toast for 2 minutes, then pour in the wine and let it evaporate.
Add the remaining hot stock a ladleful at a time, stirring, for about 18 minutes until the rice is nearly done.
Add the remaining whole peas and cook for 3 more minutes, then take the pan off the heat and stir in the pea puree, mascarpone, lemon zest, lemon juice and grated cheese.
The puree goes in off the heat. Boiling it dulls the colour within a minute.
Cover and rest for 2 minutes, then season and serve scattered with mint.