Home Recipes Zucchini & Asparagus Risotto with Minted Pea Puree

Zucchini & Asparagus Risotto with Minted Pea Puree

From Tilda Kitchen

  • 31 - 60 Minutes
  • Medium
  • Serves 4

A delicate Risotto with a vibrant green color from the added Pea Puree.



  • 1 cup Tilda Pure Basmati Rice
  • 1 cup peas, frozen
  • A few leaves of fresh mint
  • 1 tbs vegetable oil
  • 1 clove garlic, crushed
  • 1 shallot, finely chopped
  • 2½ cups 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 tbs grated Parmesan

  1. Make the minted pea puree by blitzing together three quarters of the frozen 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 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 and 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, allowing it to melt into the risotto.
  8. Stir in the parsley, and season to your taste with salt and pepper.