Pea Risotto with Lemon and Mint (Microwave)
Unlock the vibrant flavors of this pea risotto with lemon and mint made in minutes! A burst of freshness and zesty tang awaits in every bite. Let your microwave do the magic while you savor this quick and satisfying dish!
Ingredients
STEP 1
- 10.58 oz (300 g) frozen peas (Blanched)
- Fresh Baby Spinach Leaves (a Handful)
- 0.53 oz (15 g) maple syrup (My personal addition)
STEP 2
- 0.71 oz (20 g) butter (Melted)
STEP 3
- 2 shallots (Chopped)
- 2 Garlic Cloves (Chopped)
- 1.06 oz (30 g) olive oil
- 8.82 oz (250 g) Arborio rice
STEP 4
- 4.23 oz (120 g) white wine
STEP 5
- 24.87 oz (705 g) vegetable stock (Original Recipe calls for 33.16 oz | 940 g)
STEP 6
- 1.76 oz (50 g) Grated Parmesan
- 2 oz (55 g) mascarpone cheese (My personal addition)
- 1 lemon zest
STEP 7
- 12 Fresh Mint Leaves (Chopped)
- Salt, Pepper (Season to Taste)
Instructions
STEP 1
- Bring a small pot of water to a boil. Add the peas then reduce the heat and let it simmer for 2-3 minutes, until tender. Remove the pot from the heat and drain the pea reserving 1/4 cup (2 oz | 58 g) of the cooking water. Place the peas right away in cold water to stop the cooking process.10.58 oz frozen peas
- Transfer a 1/2 cup of the cooked peas (1.76 oz | 50 g) together with the reserved cooking water (2 oz | 58 g) to a mini food processor. Add one handful of spinach together with a tablespoon of maple syrup. Mix until completely smooth. Set aside.Fresh Baby Spinach Leaves, 0.53 oz maple syrup
STEP 2
- Place your Large Round Mold on the top of a microwave safe plate.
- Add the butter into your Large Round Mold and cover with Octagonal Bonmat. Microwave on high for 30 seconds.0.71 oz butter
STEP 3
- Peel and cut your shallots into quarters and add the garlic cloves to the Eco Chop. Give it a few pulls to chop it to your liking. Set aside.2 shallots, 2 Garlic Cloves
- Carefully remove the Octagonal Bonmat. Add the olive oil, chopped shallots/garlic and Arborio rice. Mix, then cover with Octagonal Bonmat and microwave for 3 minutes.1.06 oz olive oil, 8.82 oz Arborio rice
STEP 4
STEP 5
- Carefully remove the Octagonal Bonmat from your Large Round Mold. Stir in a 1 cup (8.29 oz | 325 g) of the vegetable stock. Cover with Octagonal Bonmat and microwave for 4 minutes. Repeat this step with the remaining 2 cups of vegetable stock, adding them one at a time and cooking it for 4 minutes at a time as well.24.87 oz vegetable stock
STEP 6
- When the risotto is tender and you are close to serving it, fold the parmesan cheese together with the mascarpone cheese, lemon zest, blanched peas and pea purée. Microwave, uncovered, on high for 2 more minutes, or until the rice is cooked.1.76 oz Grated Parmesan, 1 lemon zest, 2 oz mascarpone cheese
Video
Special Notes
Nutrition
Nutrition Facts
Pea Risotto with Lemon and Mint (Microwave)
Amount Per Serving
Calories 361
Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 6g38%
Trans Fat 0.1g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 24mg8%
Sodium 649mg28%
Potassium 228mg7%
Carbohydrates 47g16%
Fiber 5g21%
Sugar 6g7%
Protein 9g18%
Vitamin A 1007IU20%
Vitamin C 23mg28%
Calcium 116mg12%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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