Spring pea risotto with crème fraiche

Glen Carlou Restaurants Recipes

Spring pea risotto with crème fraiche

Best paired with Glen Carlou Sauvignon Blanc

Spring pea risotto, fresh peas, crème fraiche, pea mousse and mint oil

1 cupped handful of raw risotto rice per person


Risotto is a great dish to prepare for a dinner party as you do most of the work beforehand.


For the risotto:


You can pre-cook your risotto and finish it off on the night.


  • 1 onion chopped
  • 1 handful of raw rice for each person
  • 1 cup White wine
  • Vegetable stock


Sauté the onions in some canola oil until just soft, you don’t want any colour. Add the rice and stir with a wooden spoon so that all the rice is covered with the oil. Add the white wine and reduce until almost dissolved. Then you can start with the vegetable stock. Adding a ladle at a time.

When the risotto is almost done (about 13 minute) place the par cooked rice on a sheet tray and place in the fridge.


For the pea mousse:


  • ½ onion
  • 2 small garlic
  • Olive oil
  • 500g peas
  • 1 L water
  • 2 gelatine leaves bloomed


Saute onions and garlic in oil. Add the water and bring to the boil, add the peas and boil for 1 minute. Strain the peas but reserve the liquid and peas separately. Add the peas to a blender and add enough water to make a smooth puree.

Bloom the gelatine. Place the pea puree in a sauce pan and add the softened gelatine, stirring until dissolved.  Set in the fridge but reserve about 1 cup of the pea puree for the risotto.
To finish the risotto:

Place 2 ladles of vegetable stock in a sauce pan and add the desired amount of par cooked risotto. Stir on medium heat until the risotto starts to bubble. Continue to taste the rice to make sure you don’t overcook it. When it is almost cooked, take it off the heat and add an knob of butter and grate some parmesan in (totally optional). Add a spoonful of the pea puree and serve with blocks of the pea mousse and a spoon of crème fraiche.



By Glen Carlou Executive Chef Johan Stander

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