Minted Zucchini & Snow Pea Risotto
This melt in your mouth risotto is studded with crisp snow peas and the finest quality parmesan we could lay our hands on. For a really special touch, try adding a splash of white wine when you first add your rice – it gives a great depth of flavour against the sprigs of fresh mint.
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Ingredients
1 tsp
vegetable stock
2
zucchini
2 clove
garlic
1
red onion
200 g
arborio rice
(May be present: Wheat, Gluten, Soy. )
100 g
snow peas
50 g
Parmesan cheese
(Contains Milk;)
1 tbs
mint
Not included in your delivery
1 L
water
1 tbs
butter
(Contains Milk;)
salt
pepper
Nutritional Values
Utensils
Instructions
Bring the stock powder and the water to the boil in a medium saucepan. Reduce the heat and simmer, covered. Start to halve and thinly slice the zucchini and dice the red onion. Peel and crush the garlic cloves. Trim and slice the snow peas diagonally. Chop the mint.
Meanwhile, melt the butter in a large saucepan over a medium heat and cook the zucchini and garlic, stirring for about 5 minutes or until the zucchini softens. Remove from the pan.
Cook the onion in the same pan, stirring, for about 5 minutes or until softened. Season with some salt and pepper. Add the rice and stir to coat in the onion mixture. Stir in 1 cup of the simmering stock mixture and cook, stirring, over a low heat until the liquid is absorbed by the rice. Continue adding stock mixture, in batches, stirring, until the liquid is absorbed after each addition. Total cooking time should be about 30 minutes or until rice is just tender. If your rice is a little gluggy, add some boiling water.
Trim and slice the snow peas diagonally. Gently stir the zucchini mixture and snow peas into the risotto and cook until the snow peas are tender. Chop the mint and grate the parmesan. Remove from heat and stir in the parmesan and mint.
Dish up this tasty risotto and enjoy!
Did you know? The earliest cultivated pea was found in Spirit Cave on the Thai- Burma border and dated 9750 BC.