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Creamy Pea Risotto with Mint & Parmesan
(0)
35 min
Under an hour
Gurkerl Küche
Ein venezianischer Klassiker modern interpretiert: Zart-süßliche Erbsen vereinen sich mit samtigem Risottoreis, edlem Parmesan und einer erfrischenden Note von Minze und Zitrone zu einem herrlich aromatischen Wohlfühlgericht.
Preparation method
Preparation
Peel and finely chop the onion and garlic. Wash the fresh mint, shake dry, pick the leaves and finely chop them. Wash the organic lemon with hot water and finely grate the zest. Preheat deep serving plates in the oven at 60 °C top/bottom heat so the risotto stays nicely warm and creamy when served.
Bring the vegetable broth to a boil in a small pot and let it simmer gently over low heat. Place about a third of the frozen peas (100 g) with 2 ladles of hot vegetable broth into a tall container and blend until creamy using an immersion blender - this smooth pea puree will later give the risotto a fantastic color and creamy texture.
Preparing the risotto
In a wide pot, gently heat 1 tbsp of olive oil and half of the butter (25 g). Sauté the chopped onion and garlic over medium heat for about 2 to 3 minutes until translucent, without letting them brown.
Chef's tip
The pea puree is the secret: Pureeing some of the peas makes the risotto wonderfully creamy ('all'onda') and gives it a vibrant green spring color.
Always use hot broth: Cold liquid stops the cooking process of the risotto rice and prevents the optimal release of starch, which is essential for that creamy texture.
Ingredients
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