This lovely minted pea and zucchini risotto has the beautiful flavours of Spring but can be made all year round. Enjoy with fresh or frozen peas and lots of zucchini for a filling dish. This can be enjoyed for lunch or dinner and is best eaten the day it is made. Serve as is for a vegan and dairy free dish, or top with a sharp Parmesan as you see fit.
Ingredients 1 L vegetable stock
2 cups water
40 g oil (if using)
2 large zucchini
1 small brown onion
2 cups Arborio rice
2 cups minted peas
1 tbsp finely chopped mint
Bring stock and water to the boil in a medium saucepan. Reduce heat and simmer, covered.
Meanwhile, heat oil in a large pan over a medium heat and cook the onion and garlic until soft.
Add the rice and stir to coat in the onion mixture. Stir in 1 cup of the simmering stock mixture and cook, stirring, over a low heat until liquid is absorbed by the rice. Continue adding stock mixture, in 1-cup batches, stirring, until liquid is absorbed after each addition.
Total cooking time should be about 30 minutes or until rice is just tender.
Gently stir in the grated zucchini and peas and cook until both are tender.
Remove from heat and stir in the mint and season to your taste.