Method
Ingredients
Ingredients
- 1 pouch of Tilda Pure Basmati
- 130g of frozen peas
- A few leaves of fresh mint
- 1 tbsp of vegetable oil
- 1 clove of garlic, crushed
- 1 shallot, finely chopped
- 600ml of 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 of grated parmesan cheese
Method
-
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
-
Microwave rice and add the rice and coat all the grains
-
Add the vegetable stock a little at a time until 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
