Spring Vegetable Risotto
with Basil & String Pea Salad
Cooking time
25 minutes
Servings
2/4
Calories
670 /serving
Primavera is in full swing at your personal trattoria. This dish has springtime written all over it, with green peas popping in a divinely creamy risotto (did we mention the mascarpone?). For contrast, a crisp lemony salad with fresh basil leaves floats on top.
We will send you:
- 1 Lemon
- 14g Basil
- 100g String peas (sugar snap peas or snow peas)
- 160g Arborio rice
- 150g Green peas
- 30ml Mascarpone
Contains: Milk
You will need:
Medium pot
Oil
Salt & pepper (S&P)
Zester
3 or 6 tbsp Butter
Total Fat
33 g
Saturated Fat
15 g
Sodium
230 mg
Total Carb
84 g
Sugars
8 g
Protein
16 g
Fibre
8 g
Preparation
Mise en place
- Zest and juice the lemon.
- Remove the stem ends of the string peas; thinly slice crosswise on an angle.
Start the risotto
- In a medium pot, heat a drizzle of oil on medium-high.
- Add the rice and cook, stirring constantly, 30 sec. to 1 min., until slightly translucent.
- Add 3 cups water (5 ½ cups for 4 portions) and S&P; bring to a boil.
- Reduce to a simmer and cook, stirring occasionally, 13 to 16 min., until the rice is almost al dente.
- Add the peas and cook, stirring occasionally, 1 min., until most of the liquid has been absorbed and the rice is al dente.
Finish the risotto
- To the pot, add 3 tbsp butter, 1 tsp water (double both for 4 portions), the mascarpone and lemon zest.
- Cook, stirring often, 1 to 2 min., until thickened.
Make the salad
- Pick the basil leaves off the stems; tear the leaves.
- In a large bowl, combine the lemon juice, 1 tbsp oil (double for 4 portions) and S&P.
- Add the basil and string peas; toss well.
Plate your dish
- Divide the risotto between your plates.
- Top with a spoonful of the salad.
- Serve the remaining salad on the side. Bon appétit!
