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Pea Risotto with Mascarpone, Mint & Prosciutto

Erin
  • 35 minutes
  • Serves 6

INGREDIENTS

1 cup

fresh or frozen peas

1 cup

spinach leaves

3/4 cup

chicken or vegetable stock

Salt and pepper (to taste)

4 1/2 cups

chicken or vegetable stock

2 tbsp

unsalted butter

1

medium shallot (minced (about ⅓ cup))

2 cloves

garlic (minced)

1 cup

arborio rice

3/4 cup

dry white wine or dry vermouth

1/2 cup

parmesan (grated)

1/4 cup

mascarpone

1 tsp

lemon zest

1 tbsp

lemon juice

2 tbsp

fresh mint (minced)

1 cup

fresh or frozen peas

Shaved parmesan and fresh mint (for garnish)

4 oz

diced prosciutto

Salt and pepper (to taste)