Home Recipes Zucchini and Asparagus “Risotto” with Minted Pea Puree

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

  1. Make the minted pea puree by blitzing together 100g of the peas and the mint until smooth
  2. Heat oil in a large pan. Add the garlic and shallots and fry gently for 3-5 minutes
  3. Add the rice and stir to coat all the grains
  4. Add the vegetable stock a little at a time until the rice is cooked and all the stock is absorbed
  5. Add the diced zucchini, sliced asparagus and cook for a few minutes
  6. Add the minted pea puree and the remaining peas
  7. Stir in the butter and parmesan and melt into the risotto
  8. Stir in the parsley and season to your taste with salt and pepper

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