Risotto with Pea Purée and Ricotta

Name: Risotto with Pea Purée and Ricotta
Total time: 3600 s
Yield: Serves 2 servings
Ingredients: 2 cups frozen baby peas (about 300 grams); 1 onion; as needed Extra virgin olive oil,; 1/2 cup whole milk ricotta cheese (about 125 grams); as needed Fresh basil leaves,; as needed Salt,; as needed Pepper,; 1 cup arborio or other risotto rice (about 180 grams); as needed Dry white wine,; 2 cups vegetable broth (about 500 ml; can use bouillon); 1 tablespoon unsalted butter

Enza Falco @enzacook140463

Bari

A warm dish that still carries the scent of summer, this risotto with pea purée is light and flavorful. A creamy ricotta sauce makes it unique and extra creamy.

Enza Falco @enzacook140463

Bari

A warm dish that still carries the scent of summer, this risotto with pea purée is light and flavorful. A creamy ricotta sauce makes it unique and extra creamy.

Saved

Ingredients

1 hour

Serves 2 servings

2 cupsfrozen baby peas (about 300 grams)
1onion
as neededExtra virgin olive oil,
For the ricotta cream
1/2 cupwhole milk ricotta cheese (about 125 grams)
as neededFresh basil leaves,
as neededSalt,
as neededPepper,
1 cuparborio or other risotto rice (about 180 grams)
as neededDry white wine,
2 cupsvegetable broth (about 500 ml; can use bouillon)
1 tablespoonunsalted butter

Saved

Steps

1 hour

1

First, cook the peas with a sliced onion and a drizzle of extra virgin olive oil. Cook for about 20 minutes. Blend 3/4 of the peas with a little vegetable broth; reserve the rest for garnish. Toast the rice in a dry pan, deglaze with white wine, and let it evaporate.
2

Add a ladle of broth and stir; as it is absorbed, add more broth as needed. Meanwhile, make the ricotta cream by mixing ricotta with chopped basil, salt, and pepper until smooth. Continue cooking the rice, stirring with a wooden spoon. Add the pea purée, stir, and cook until the rice is done. Turn off the heat and add the butter and reserved peas.
3

Plate the risotto and top with dollops of ricotta cream and fresh basil leaves for garnish.