From: Tilda Kitchen
A delicate Risotto with a vibrant green colour from the added Pea Puree.
This recipe uses:
Pure Basmati Rice 500g
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 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 courgettes, 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
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