Creamy Pea Risotto
Main course
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Cook Time
30 min
Servings
2
Difficulty
Easy
Prep Time
25 Min
Description
This creamy pea risotto is an absolute harbinger of spring! With fresh mint and a splash of lemon, the dish gets a wonderful lightness. I especially like to make it when the first fresh peas are on the market, but frozen peas work just as well. Preparation in the Thermomix® is super easy and quick, so you can have a delicious and healthy dish on the table even on stressful days. The Parmesan provides the necessary spice and creaminess. A dash of white wine rounds off the aroma perfectly. Simply delicious!
Ingredients (13 ingredients)
-
2 piece Shallots
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1 clove Garlic
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1 tbsp Olive oil
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150 g Risotto rice
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50 ml White wine
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150 g Young peas, frozen
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500 g Vegetable stock
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2.5 Zweig Mint
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60 g Parmesan, in one piece
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1 piece Lemon
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50 g Butter
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Salt
-
Pepper
Preparation (7 steps)
Chop shallots and garlic
Add 2 shallots and 1 clove of garlic to the mixing bowl and chop for 3 sec./speed 5. If necessary, slide down with the spatula.
Sauté shallots and garlic
Add 1 tbsp olive oil and sauté for 3 min./120°C/speed 1.
Cook risotto
Add 150 g risotto rice and 50 ml white wine and sauté for 1 min./100°C/speed 1 without the measuring cup.
Add peas and vegetable stock
Add 150 g frozen peas and 500 g vegetable stock and cook for 18 min./100°C/gentle stir setting/reverse rotation without the measuring cup. Use the spatula to move the risotto occasionally.
Grate Parmesan
Place 60 g Parmesan in pieces in the mixing bowl and grate for 10 sec./speed 10. Transfer and set aside.
Refine risotto
Add 4 tsp chopped mint, 50 g butter, 50 g grated Parmesan and juice of half a lemon and stir in for 1 min./60°C/gentle stir setting/reverse rotation.
Season and serve
Season with salt and pepper and serve with the remaining Parmesan.
Finished cooking? Great! 🎉
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Created by
Anna Lange
4
Rezepte
0
Kochbücher
Allergens
- Milk
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