Zucchini, pea and mint risotto
Zucchini, pea and mint risotto is a scrumptious meal that the whole family can enjoy.
INGREDIENTS
1 litre (4 cups) chicken stock
2 cups (500ml) water
40g butter
2 large zucchini (300g), halved, sliced thinly
1 clove garlic, crushed
1 small brown onion (80g), chopped finely
2 cups (400g) arborio rice
2 cups (240g) frozen peas, thawed
1/3 cup (25g) coarsely grated parmesan
1 tablespoon finely chopped fresh mint
METHOD
Combine stock and the water in medium saucepan; bring to a boil. Reduce heat; simmer, covered.
Meanwhile, melt butter in large saucepan; cook zucchini and garlic, stirring, until zucchini just softens. Remove from pan.
Cook onion in same pan, stirring, until softened. Add rice; stir to coat rice in onion mixture. Stir in 1 cup of the simmering stock mixture; cook, stirring, over low heat until liquid is absorbed. Continue adding stock mixture, in 1-cup batches, stirring, until liquid is absorbed after each addition. Total cooking time should be about 35 minutes or until rice is just tender.
Gently stir zucchini mixture and peas into risotto; cook, uncovered, until peas are tender. Remove from heat; stir in cheese and mint.
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