Zucchini, pea and mint risotto | Women's Weekly Food
Fresh mint adds a light touch to this vegetarian zucchini, pea and mint risotto, a perfect meat-free 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.womensweeklyfood.com.au.
Ingredients
- 4 cups (1 litre) chicken stock
- 2 cups water
- 40 grams butter
- 2 zucchini, halved, thinly sliced
- 1 clove garlic, crushed
- 1 brown onion, finely chopped
- 2 cups arborio rice
- 2 cups frozen peas, thawed
- 1/3 cup coarsely grated parmesan
- 1 tablespoon finely chopped fresh mint
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