Home Recipes Courgette & Asparagus Risotto with Minted Pea Puree

Courgette & 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

  • 1 pouch of Tilda Pure Basmati
  • 130g of frozen peas
  • A few leaves of fresh mint
  • 1 tbsp of vegetable oil
  • 1 clove of garlic, crushed
  • 1 shallot, finely chopped
  • 600ml of prepared vegetable stock
  • 1 courgette, finely diced
  • A few asparagus spears, sliced and parboiled
  • Large knob of butter
  • A small handful of parsley, chopped
  • 2 tbsps of grated parmesan cheese

  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. Microwave rice and add the rice and coat all the grains
  4. Add the vegetable stock a little at a time until the stock is absorbed
  5. Add the diced courgettes, 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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