Zucchini and Asparagus "Risotto" with Minted Pea Puree
- 31 - 60 Minutes
- Medium
- Serves 4
A delicate "risotto" with a vibrant green colour from the added pea puree.
Ingredients
Method
- 180g Tilda Pure Basmati
- 130g peas, frozen
- A few leaves of fresh mint
- 1 tbsp vegetable oil
- 1 clove garlic, crushed
- 1 shallot, finely chopped
- 600ml prepared vegetable stock
- 1 zucchini, finely diced
- A few asparagus spears, sliced and parboiled
- Large knob of butter
- A small handful of parsley, chopped
- 2 tbsp grated parmesan
- Make the minted pea puree by blitzing together 100g of the peas and the mint until smooth
- Heat oil in a large pan. Add the garlic and shallots and fry gently for 3-5 minutes
- Add the rice and stir to coat all the grains
- Add the vegetable stock a little at a time until the rice is cooked and all the stock is absorbed
- Add the diced zucchini, sliced asparagus and cook for a few minutes
- Add the minted pea puree and the remaining peas
- Stir in the butter and parmesan and melt into the risotto
- Stir in the parsley and season to your taste with salt and pepper
