Pea risotto and cottage cheese
- ⏱ 1 hour
- Medium
- Serves 2
- 👥 2-cook recipe
A creamy carnaroli risotto enriched with fresh peas, pea purée, mascarpone, Parmesan, butter, and cottage cheese.
Adapted from Great British Chefs.
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This recipe, inside the app
Two phones, one plan. Tap a step on either phone and watch it tick on the other — that's the live sync, right here in your browser:
Pea risotto and cot...
0/0
COOK 1COOK 2
1Pod the peas
2Sweat the shallots
In a pan over medium heat, add the light olive oil
Once hot, add the shallots and sweat to soften with...
Add the rice and cook for approximately 2 minutes...
3Plate and serve
+ 15 more steps in the app
Pea risotto and cot...
0/0
COOK 2COOK 1
1Pod the peas
Pod the fresh peas and reserve the pods
2Sweat the shallots
3Plate and serve
+ 15 more steps in the app
Ingredients
- 2 kg fresh peas in the pod
- 1.5 l water for pea stock
- salt for pea stock, to taste
- pepper for pea stock, to taste
- 2 shallots
- 25 ml light olive oil
- 150 g carnaroli risotto rice
- 100 ml dry white wine
- 20 g mascarpone
- 20 g Parmesan (grated)
- 40 g unsalted butter (cold and diced)
- extra virgin olive oil, to taste
- 200 g frozen peas
- 150 ml water for pea purée
- salt for pea purée, to taste
- pepper for pea purée, to taste
- 50 g cottage cheese
- 1 handful pea shoots
- 1 pinch sea salt
What you'll need
You'll share: Pot, Strainer, Pan, Liquidizer, And fine sieve, Wooden spoon, and 2 bowls.
Each of you needs your own: Cutting board, Chef's knife, and Mixing bowl.
The full plan
Split between two cooks — each step says who's on it.
1. Pod the peas COOK 1
- Pod the fresh peas and reserve the pods
2. Sweat the shallots COOK 2
- In a pan over medium heat, add the light olive oil
- Once hot, add the shallots and sweat to soften with no colour
- Add the rice and cook for approximately 2 minutes until the grains start to become translucent
- Add the wine and reduce until almost dry
🤝 Cook 1 hands the pan to Cook 2.
3. Grate the Parmesan COOK 2
- Grate the Parmesan
- Dice the cold unsalted butter
4. Make pea stock COOK 1
- In a pot, bring the 1.5l of water to the boil, roughly chop and add the reserved pea pods
- Season lightly and cook for around 10 minutes, until the water tastes of the pea pods
- Strain the stock and discard the pods
5. Reduce the first stock COOK 2
- Add half of the pea stock, bring to the boil and allow to reduce, without stirring, until the stock is just below the line of the rice
🤝 Cook 1 hands over pea stock.
6. Cook the risotto COOK 2
- Stir the risotto with a wooden spoon, Little by little, add the rest of the stock a ladle at a time, stirring constantly until the rice is al dente (cooked but with a bite)
7. Blanch the peas COOK 1
- In a pot of boiling salted water, blanch the podded peas for 2 minutes, refresh them in iced water
- Set aside until ready to serve
🤝 Cook 2 hands the pot to Cook 1.
8. Make pea purée COOK 1
- In a pan, bring the 150ml of water to the boil
- Add the frozen peas, season lightly, blitz in a liquidizer
- Pass the purée through a fine sieve and set aside to finish the risotto
9. Finish the risotto COOK 2
- Beat in the mascarpone, Parmesan, butter and a good drizzle of olive oil
- Stir in a couple of spoonfuls of the pea purée and the fresh peas
🤝 Cook 1 hands over the pea purée.
10. Plate and serve BOTH
- Divide the risotto into 2 bowls and garnish with the cottage cheese, sea salt and a handful of pea shoots, Serve immediately
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