Zucchini & asparagus risotto recipe | Tilda

Ingredients

• 180g Tilda Pure Basmati
• 130g peas, frozen
• A few leaves of fresh mint
• 1 tbsp. vegetable oil
• 1 clove garlic, crushed
• 1 shallot, finely chopped
• 600ml prepared vegetable stock
• 1 Zucchini, finely diced
• A few asparagus spears, sliced and parboiled
• Large knob of butter
• A small handful of parsley, chopped
• 2 tbsps grated parmesan