Ingredients
Pea Puree
- 1 ½ cups frozen peas
- 1 cup spinach leaves packed
Risotto
- 4 tbsp olive oil
- ½ cup white onion, finely minced
- 1 cup of Arborio or Carnaroli rice
- 1 bottle Kronenbourg 1664 Blanc
- 4-5 cups of unseasoned chicken or vegetable stock
- Pea Puree (recipe from above)
- ½ cup mascarpone cheese
- ½ cup finely grated Parmigiano-Reggiano
- 1 lemon zested with a microplane
- 1 tsp kosher salt
Vegetables
- ½ cup peas
- 1 cup asparagus, cut into 1” pieces
- ½ cup sugar snap peas, cut into 1/2” pieces
- ½ cup yellow zucchini, cut in half lengthwise, and sliced into 1/8” thick half rounds
Prawns
- 16-20 large prawns, tails removed, patted dry with paper towel
- 2 tbsp vegetable oil
- Salt to taste

By Matthew Stowe
Looking for a light but comforting late-summer meal? This creamy risotto is enriched with a bright green pea puree and mascarpone cheese, giving it a rich, creamy texture and appetizing bright green appearance. Topped off with fresh summer vegetables and tender prawns, this dish ads a dash of freshness. Enjoy with Kronenbourg 1664 Blanc which has the perfect amount of acidity and beautiful light effervescent qualities that pair exceptionally with this summertime meal.

Ingredients
Pea Puree
- 1 ½ cups frozen peas
- 1 cup spinach leaves packed
Risotto
- 4 tbsp olive oil
- ½ cup white onion, finely minced
- 1 cup of Arborio or Carnaroli rice
- 1 bottle Kronenbourg 1664 Blanc
- 4-5 cups of unseasoned chicken or vegetable stock
- Pea Puree (recipe from above)
- ½ cup mascarpone cheese
- ½ cup finely grated Parmigiano-Reggiano
- 1 lemon zested with a microplane
- 1 tsp kosher salt
Vegetables
- ½ cup peas
- 1 cup asparagus, cut into 1” pieces
- ½ cup sugar snap peas, cut into 1/2” pieces
- ½ cup yellow zucchini, cut in half lengthwise, and sliced into 1/8” thick half rounds
Prawns
- 16-20 large prawns, tails removed, patted dry with paper towel
- 2 tbsp vegetable oil
- Salt to taste