Veggie Zucchini & Asparagus Risotto with Minted Pea Puree
A delicate Risotto with a vibrant green color from the added Pea Puree.
- 31 - 60 Minutes
- Medium
- Serves 4
Method
Ingredients
Ingredients
- 1 cup Tilda® Pure Basmati Rice
- 1 cup peas, frozen, divided
- ¼ cup fresh mint leaves
- 1 Tbsp olive oil
- 1 clove garlic, crushed
- 1 shallot, finely chopped
- 2½ cups prepared vegetable stock
- 1 zucchini, finely diced
- 8 asparagus spears, cut into 1-inch pieces
- 2 Tbsp butter
- 2 Tbsp grated Parmesan
- ¼ cup parsley, chopped
How to make Veggie Zucchini & Asparagus Risotto with Minted Pea Puree
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Using a food processor, make the minted pea puree by combining ¾ cup of the frozen peas and the mint and process 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 to the pan and coat all the grains.
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Add the vegetable stock ½ cup at a time while stirring. When you add the last ½ cup, add the diced zucchini and asparagus and simmer until the rice is cooked and all the stock is absorbed.
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Add the minted pea puree and the remaining peas.
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Stir in the butter and Parmesan, allowing it to melt into the risotto.
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Stir in the parsley and serve.
