Creamy Risotto with Peas and Pecorino Cheese
Category: Main Course | Serves: 4
This comforting and flavorful risotto combines the sweet, delicate taste of peas with the rich, tangy essence of Pecorino Romano cheese. A perfect choice for a cozy meal, the creamy texture of the risotto is complemented by fresh vegetables, delicate herbs, and a generous portion of cheese for an unforgettable experience.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Carnaroli Rice | 350g |
| Fresh Peas | 130g |
| Green Beans (Piattoni) | 110g |
| Shallots | 40g |
| Pecorino Romano Cheese, grated | 70g |
| Butter | 70g |
| Extra Virgin Olive Oil | To taste (60g for base, a drizzle for finishing) |
| Fine Salt | To taste |
| Black Pepper | To taste |
| Fresh Mentuccia (wild mint) | To taste |
| Carrots | 2 |
| Celery Sticks | 2 |
| Onion | 1 |
| Ripe Tomatoes | 1 |
Instructions:
-
Prepare the Broth:
Start by washing and prepping the vegetables. Cut the celery, carrots, tomato, and onion into halves or quarters, making sure the skins are removed from the onion and tomato. Place all the vegetables into a high-sided pot, cover with water, and add salt. Let the mixture simmer for at least 30 minutes to create a flavorful vegetable broth. -
Make the Pea Cream:
While the broth is simmering, finely chop the shallots. In a large pan, heat a generous amount of extra virgin olive oil over medium heat. Add the chopped shallots and a pinch of salt. Sauté them gently until softened. Next, add the peas to the pan, and cook them on high heat for 6-7 minutes until they become tender. As the bottom of the pan dries out, add a little bit of your homemade vegetable broth to keep the peas cooking, and let it simmer for another 5 minutes. Once cooked, remove from the heat and stir in a handful of fresh mentuccia leaves. Transfer the mixture to an immersion blender and blend until smooth, creating a creamy pea mixture. -
Prepare the Green Beans:
While the pea cream is blending, rinse and trim the green beans (piattoni). Once cleaned, place them in a bowl, and season with fresh mentuccia, torn by hand, and drizzle with a little extra virgin olive oil. Stir well and set aside to marinate. -
Cook the Risotto:
In a large saucepan, heat a bit of olive oil and sauté the remaining 40g of shallots until they are soft and translucent. Add the Carnaroli rice to the pan, stirring to toast the grains for about 1-2 minutes. Gradually add the hot vegetable broth to the rice, stirring constantly to allow the rice to absorb the liquid. Continue adding the broth bit by bit until the rice is cooked al dente and has a creamy consistency. This should take about 18-20 minutes. -
Finish the Risotto:
Once the rice is cooked, stir in 2/3 of the pea cream mixture, mixing thoroughly to create a silky texture. Remove from the heat, and add the remaining pea cream, followed by the grated Pecorino Romano cheese, cold butter, and a generous amount of freshly ground black pepper. Stir everything together until the butter melts and the risotto becomes smooth and glossy. If needed, add a little drizzle of olive oil to further enrich the dish. -
Assemble and Serve:
Plate the creamy risotto into bowls, and top each serving with the marinated green beans. Garnish with extra mentuccia leaves for a refreshing herbal touch. Serve hot and enjoy this delightful, cheesy, and aromatic risotto!
This Risotto with Peas and Pecorino is the epitome of comfort food, offering a delightful blend of creamy textures and vibrant, fresh flavors. Whether you’re serving it as a main course for a dinner party or enjoying it on a quiet evening at home, this dish will surely impress and satisfy your taste buds. Enjoy the perfect balance of sweet peas, rich cheese, and savory vegetables, making every bite a memorable experience.
