Name: Zucchini, pea and mint risotto
Cook time: 65 min
Total time: 65 min
Yield: 4
Ingredients: 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

Ingredients

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

Method

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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