Risotto with Mange Tout and Ricotta

Risotto with Mange Tout and Ricotta

©Constantin Fischer

Risotto with Mange Tout and Ricotta

Risotto with Mange Tout and Ricotta

©Constantin Fischer

For the risotto:

Ingredients (Serves 4)

350
g
risotto rice
1
onion
250
ml
white wine
2
l
vegetable stock
1
clove
garlic
1
cinnamon stick (approx. 4cm)
1
bay leave
2
handful
parmesan cheese
250
g
Mange tout
3
stalk
parsley
3
tablespoon
olive oil
tablespoon
coconut oil
black pepper, freshly ground

For the vegetables:

Ingredients (Serves 4)

150
g
sugar snap peas
100
g
bacon (diced)
250
g
asparagus (white)
50
g
shiitake mushrooms, dried
ricotta
  • Finely dice the onion and sauté in a pot with some coconut oil, add the rice and cook for about 2 minutes. Then deglaze with white wine.
  • Gradually add the stock and stir well continuously. In a stand mixer, blend the Mange tout, 300ml vegetable stock and the parsley until consistency is like a smooth purée.
  • Depending on the type of rice carry on for about 20 minutes.
  • Add the garlic, bay leaf, cinnamon stick and the pea purée to the risotto and continue to simmer. The risotto should have a nice creamy consistency at the end.
  • Before serving, add the parmesan cheese and olive oil, mix well and leave to rest for 10 minutes. Add a little pepper to taste.
  • Peel the asparagus and trim 2cm off the ends. Cut into 3cm long pieces and put aside. Place the dried mushrooms in a bowl, cover with hot water and leave to soak for 10 minutes. Remove from the water and squeeze them. Do not drain the mushroom water.
  • Put the bacon in a hot pan and fry for 2 minutes. Add the Mange tout, asparagus and mushrooms, cook for a further 2 to 3 minutes and add some mushroom water.
  • Lightly salt and leave to simmer briefly over a low heat. To serve, add the vegetables with some ricotta on the risotto.