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Summer Vegetable Risotto

40 min  |
4 Servings
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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

Instructions

For the Pea Puree

Step 1

In a large pot of boiling, salted water, add the English peas and spinach to blanch for 2 minutes until they are very tender.

Step 2

Using a slotted spoon or a strainer, plunge the peas into an ice bath. Once the peas and spinach are cool, transfer them to a blender or food processor and puree until smooth.

Step 3

Transfer to a container and set aside in the refrigerator until ready to use. Puree can be made a day ahead.

For the Risotto

Step 4

In a medium saucepan, bring stock to a simmer, then reduce heat and keep warm.

Step 5

In a 10” heavy-bottomed saut  pan or wide sauce pot, heat 4 tablespoons of olive oil over medium-high heat. Add onion and cook for 4-5 minutes until softened.

Step 6

Add rice and cook, stirring until rice is translucent at the edges for about 2-3 minutes. Add beer and stir until evaporated, for about 3-4 minutes. With a ladle, add about 1 cup of stock to the pan. Cook, stirring constantly, until broth is absorbed, for 3-4 minutes.

Step 7

Repeat, gradually adding stock by the cupful and stirring constantly, until rice is tender and creamy but still al dente (you may not need all of the stock). This will take 20 to 25 minutes. Season and salt to taste.

Step 8

Add vegetables to the pot and continue to cook for 1 minute. This will cook the vegetables just enough to make them tender yet still have a slight bite to them.

Step 9

Remove from heat and add the pea puree, mascarpone cheese, and Parmigiano-Reggiano. Stir until well combined. You may need to add   cup of hot stock to achieve the desired consistency. Taste and re-season if necessary. Consistency should be very loose and flow freely.

*Tip: The key is to toast the rice long enough to achieve the perfect texture in each individual grain of rice.

For the Prawns

Step 10

Heat a large frying pan over medium-high heat.

Step 11

Season the prawns on both sides lightly with salt.

Step 12

Add oil to the pan, then carefully add prawns to the hot pan.

Step 13

Sear on medium-high heat for 1-2 minutes, depending on the size of the prawns.

Step 14

Flip the prawns and continue to cook for 1 minute.

Step 15

Remove prawns from the pan.

To serve

Step 16

Place risotto into a warmed serving dish. Top with saut ed prawns and garnish liberally with any combination of the garnishes above.

Step 17

Pair with Kronenbourg 1664 Blanc and enjoy!

Enjoy