Zucchini & asparagus risotto recipe
A vibrant Zucchini & Asparagus Risotto with minted pea puree – perfect for a special vegetarian dinner.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.tilda.com.
Cooking tools:
- Blender
- Kitchen scale
- Chef's knife
- Cutting board
- Saute pan
- Saucepan
- Ladle
- Wooden spoon
- Stove
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
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