Method
Ingredients
Ingredients
- 180g Tilda Pure Basmati
- 130g peas, frozen
- A few leaves of fresh mint
- 1 tbsp. vegetable oil
- 1 clove garlic, crushed
- 1 shallot, finely chopped
- 600ml 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 grated parmesan
Method
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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 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 courgettes, 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
