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Cremiges grünes Erbsenrisotto mit Minze und knusprigem Speck neben einem Glas Weißwein, der ideale Wein aus Chile von Cellardoor24.

Creamy Pea and Mint Risotto with Crispy Pancetta

This recipe for pea and mint risotto pays homage to fresh spring cuisine and highlights the combination of sweet peas and a refreshing hint of mint. The risotto is stirred in the classic manner to achieve its creamy consistency, while the crispy-fried pancetta provides the necessary texture and a savory depth. Paired with a full-bodied Riesling from the Casablanca Valley by Cellardoor24, you’ll create a luxurious main course that captivates with its aromatic brilliance and artisanal perfection, celebrating fine Italian cuisine.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 2 people
Calories 590 kcal

Equipment

  • 1 Großer flacher Topf oder Sauteuse
  • 1 Kleine Pfanne1
  • 1 Schöpfkelle
  • 1 Standmixer oder Pürierstab

Ingredients
  

  • 200 g Risotto rice Arborio oder Carnaroli
  • 250 g Frozen peas delicate
  • 1 Liter vegetable stock hot
  • 6 Slices of pancetta
  • 1 small shallot
  • 100 ml dry white wine
  • 40 g cold butter
  • 50 g Parmesan cheese freshly grated
  • 1/2 Bunch of fresh mint
  • 1 Tablespoon of olive oil
  • sea salt
  • White pepper

Instructions
 

PREPARATION:

  • Finely dice the shallot.
  • Remove the mint leaves from the stems.
  • Puree 100 g of the peas with a splash of broth and half of the mint until smooth.
  • Keep the remaining vegetable stock simmering in a pot.
  • Finely grate the Parmesan cheese.

COOKING STEPS:

  • Fry the pancetta in a pan without oil until crispy.
  • Let the bacon drain on paper towels.
  • Sauté the shallots in olive oil in a large pot until translucent.
  • Add the rice and stir-fry until it becomes glossy.
  • Deglaze with the white wine and let it reduce completely.
  • Add the hot stock a ladleful at a time.
  • Stir constantly and add more liquid only after the previous amount has been absorbed.
  • After about 15 minutes, add the remaining whole peas to the rice.
  • Stir the pea and mint purée into the risotto as soon as the rice is al dente.
  • Remove the pot from the stove.
  • Stir in the cold butter and Parmesan cheese vigorously (mantecatura).
  • Season to taste with salt, pepper, and the remaining finely chopped mint leaves.

SERVE:

  • Divide the risotto between two shallow plates.
  • Gently tap the bottom of the plates so that the risotto spreads out evenly.
  • Break the pancetta into large pieces.
  • Garnish the risotto with the pancetta and a few fresh mint leaves.
  • Pour the Riesling from the Casablanca Valley into an elegant glass.
  • Serve the dish immediately while it’s still nice and gooey.

RECOMMENDED SIDE DISHES:

  • Sautéed Scallops
  • A small arugula salad with lemon dressing
  • Steamed green asparagus

Nutrition

Calories: 590kcalCarbohydrates: 65gProtein: 19gFat: 28g
Keyword Casablanca Valley, Chile, Italian cuisine, mint, Pancetta, peas, Riesling, Risotto, Spring dish
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