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Pea Risotto with Lemon and Mint (Microwave)

bakingwithnessa
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!
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Prep Time 10 minutes
Bake / Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine American, Italian
Servings 6

Equipment

Large Round Mold
Octagonal Bonmat™
Eco-Chop

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

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

  • Carefully remove the Octagonal Bonmat from your Large Round Mold. Stir in the white wine. Cover with Octagonal Bonmat and microwave for 4 minutes, until the wine has been completely absorbed.
    4.23 oz white wine

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

STEP 7

  • Let the risotto sit for one minute. Season with salt and pepper. Stir 2/3 of the mint, saving the rest for the garnish. Taste and adjust seasoning if necessary. Serve while hot as is or to accompany your main course. Enjoy & Bon Appétit!
    12 Fresh Mint Leaves, Salt, Pepper

YouTube Video

Photos

Nutrition

Calories: 361kcal | Carbohydrates: 47g | Protein: 9g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 24mg | Sodium: 649mg | Potassium: 228mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1007IU | Vitamin C: 23mg | Calcium: 116mg | Iron: 3mg
Keyword almond lemon cake, bon cook, easy microwave risotto, flexipan, forteez, guy demarle, Mint, pea risotto
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com
Find it online:
https://bakingwithnessa.com/pea-risotto-with-lemon-and-mint-microwave/