Recipe Tip: Risotto with Mange Tout and Ricotta

Recipe Tip: Risotto with Mange Tout and Ricotta

Top Recipe for 4 Persons by Constantin Fischer. All ingredients and tips for getting it right. Constantin Fischer refines his risotto with Mange tout, ricotta, asparagus, bacon and mushrooms.



    1. Step 1

      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.
    2. Step 2

      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.
    3. Step 3

      Depending on the type of rice carry on for about 20 minutes.
    4. Step 4

      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.
    5. Step 5

      Before serving, add the parmesan cheese and olive oil, mix well and leave to rest for 10 minutes. Add a little pepper to taste.
    6. Step 6

      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.
    7. Step 7

      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.
    8. Step 8

      Lightly salt and leave to simmer briefly over a low heat. To serve, add the vegetables with some ricotta on the risotto.