Name: Zucchini, pea and mint risotto
Prep time: 5 min
Cook time: 60 min
Total time: 65 min
Yield: 1
Ingredients: 1l chicken stock; 500.00 gm water; 40g Butter; 2 large zucchini, halved, sliced thinly; 1 clove garlic, crushed; 1 small brown onion, chopped finely; 400g arborio rice; 240g frozen peas, thawed; 25g coarsely grated parmesan; 20.00 ml finely chopped mint or basil

Zucchini, pea and mint risotto

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Prep Time:
5 minutes

Cook Time:
60 minutes

Total Time:
65 minutes

Delicious zucchini, pea, and mint risotto - perfect for all ages!

Ingredients:

1l chicken stock
500.00 gm water
40g Butter
2 large zucchini, halved, sliced thinly
1 clove garlic, crushed
1 small brown onion, chopped finely
400g arborio rice
240g frozen peas, thawed
25g coarsely grated parmesan
20.00 ml finely chopped mint or basil

Instructions:

In a saucepan, bring the stock and water to a boil. Then, reduce the heat and let it simmer with the lid on.
Melt butter in a large saucepan over medium heat. Add zucchini and garlic, stirring occasionally, for about 5 minutes until zucchini just softens. Remove from pan.
Saute onions in the same pan until softened. Add rice and mix well with the onions. Pour in 1 cup of hot stock and cook over low heat until absorbed. Keep adding 1 cup of stock at a time, stirring until absorbed. Cook for about 30 minutes until rice is tender.
Fold the zucchini mixture and peas into the risotto until the peas are tender. Take off the heat and gently mix in the parmesan and mint.

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