Zucchini and Asparagus “Risotto” with Minted Pea Puree
A delicate "risotto" with a vibrant green colour from the added pea puree.
- 31 - 60 Minutes
- Medium
- Serves 4
Method
Ingredients
Ingredients
- 1 pouch Tilda Pure Basmati rice
- 3/4 cup frozen peas, divided
- A few leaves of fresh mint
- 1 tbsp vegetable oil
- 1 clove garlic, crushed
- 1 shallot, finely chopped
- 2 1/2 cups prepared vegetable stock
- 1 zucchini, finely diced
- A few asparagus spears, sliced and parboiled
- 2 tbsp butter
- A small handful of parsley, chopped
- 2 tbsp grated parmesan
How to make Zucchini and Asparagus “Risotto” with Minted Pea Puree
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Make the minted pea puree by blitzing together 100g of the peas and the mint until smooth
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Heat oil in a large pan. Add the garlic and shallots and fry gently for 3-5 minutes
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Add the rice and stir to coat all the grains
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Add the vegetable stock a little at a time until the rice is cooked and all the stock is absorbed
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Add the diced zucchini, sliced asparagus and cook for a few minutes
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Add the minted pea puree and the remaining peas
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Stir in the butter and parmesan and melt into the risotto
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Stir in the parsley and season to your taste with salt and pepper
