Veggie Zucchini & Asparagus Risotto with Minted Pea Puree
- 31 - 60 Minutes
- Serves 4
- 1 cup Tilda® Pure Basmati Rice
- 1 cup peas, frozen, divided
- ¼ cup fresh mint leaves
- 1 Tbsp olive oil
- 1 clove garlic, crushed
- 1 shallot, finely chopped
- 2½ cups prepared vegetable stock
- 1 zucchini, finely diced
- 8 asparagus spears, cut into 1-inch pieces
- 2 Tbsp butter
- 2 Tbsp grated Parmesan
- ¼ cup parsley, chopped
Using a food processor, make the minted pea puree by combining ¾ cup of the frozen peas and the mint and process until smooth.
Heat oil in a large pan. Add the garlic and shallots and fry gently for 3–5 minutes.
Add the rice to the pan and coat all the grains.
Add the vegetable stock ½ cup at a time while stirring. When you add the last ½ cup, add the diced zucchini and asparagus and simmer until the rice is cooked and all the stock is absorbed.
Add the minted pea puree and the remaining peas.
Stir in the butter and Parmesan, allowing it to melt into the risotto.
Stir in the parsley and serve.