Rice Salad with Peas, Mint, Zucchini, Lemon and Pine Nuts

Ingredients

• 150 gm (¾ cup) arborio rice
• 2 small zucchini, cut into 5mm dice
• 1 tbsp white wine vinegar
• Finely grated zest of 1 lemon, juice of ½
• 1 tbsp extra-virgin olive oil
• 120 gm (¾ cup) frozen peas, defrosted
• 1 tbsp each chopped mint, tarragon and parsley
• 50 gm (⅓ cup) pine nuts, roasted
• 50 gm finely grated ricotta salata or pecorino, to serve