Zucchini, pea and mint risotto

Fresh mint adds lightness to this delicious vegetable risotto, a great meat-free dinner option.

  • 1 hr 5 mins cooking
  • Serves 4
  • Print


Zucchini, pea and mint risotto
  • 4 cup (1 litre) chicken stock
  • 2 cup water
  • 40 gram butter
  • 2 zucchini, halved, thinly sliced
  • 1 clove garlic, crushed
  • 1 brown onion, finely chopped
  • 2 cup arborio rice
  • 2 cup frozen peas, thawed
  • 1/3 cup coarsely grated parmesan
  • 1 tablespoon finely chopped fresh mint


Zucchini, pea and mint risotto
  • 1
    Combine stock and water in medium saucepan; bring to boil. Reduce heat; simmer, covered.
  • 2
    Meanwhile, melt butter in large saucepan; cook zucchini and garlic, stirring, until zucchini just softens. Remove from pan.
  • 3
    In the same pan, cook onion, stirring, until softened. Add rice; stir to coat rice in onion mixture. Stir in 1 cup of 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.
  • 4
    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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