Quick spring risotto with zucchini, peas, and mascarpone

Name: Quick spring risotto with zucchini, peas, and mascarpone
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 2 tbs extra virgin olive oil; 1 onion, chopped; 2 garlic cloves, crushed; 11⁄2 cups (330g) arborio rice; 150ml dry white wine; 1L chicken or vegetable stock; 200g mascarpone; 75g grated pecorino or parmesan, plus extra to serve; Juice and zest of 1 lemon; 6 baby zucchini with flowers attached (or 3 small zucchini); 1 cup (120g) fresh or frozen peas; Chilli flakes to serve (optional)

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25m

Quick spring risotto with zucchini, peas and mascarpone

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by Silvia Colloca

Cook and author

Oct 10, 2016

"Lovely and fresh, but still filling" - Silvia Colloca.

2 tbs extra virgin olive oil
1 onion, chopped
2 garlic cloves, crushed
11⁄2 cups (330g) arborio rice
150ml dry white wine
1L chicken or vegetable stock
200g mascarpone
75g grated pecorino or parmesan, plus extra to serve
Juice and zest of 1 lemon
6 baby zucchini with flowers attached (or 3 small zucchini)
1 cup (120g) fresh or frozen peas
Chilli flakes to serve (optional)

Method

1.

Heat oil in a deep frypan with a lid over medium heat. Cook onion 2-3 minutes until softened. Add garlic and rice and cook 1-2 minutes until fragrant. Add wine and cook 1-2 minutes until reduced. Add stock, a few ladlefuls at a time, until absorbed.
2.

Meanwhile, combine mascarpone with half the pecorino, lemon juice, zest, salt and pepper and set aside.
3.

Remove zucchini flowers, tear in half lengthways (discarding stamens) and set aside. Slice zucchini into rounds. When the risotto is al dente, stir through zucchini and peas. Cook 1-2 minutes to heat through.
4.

Remove from heat. Stir in remaining parmesan and half the mascarpone. Cover with the lid and rest for 1-2 minutes. Serve topped with remaining mascarpone, chilli flakes and zucchini flowers.