Preparation time is 10minutes
Cook time is 30minutes
Total time is 40minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 2tablespoons olive oil
- 3 medium spring onions, sliced
- 3 cloves garlic, peeled and minced
- 300grams peas, frozen
- 300grams arborio rice
- 1 medium zucchini, grated
- 1L vegetable stock, boiling
- 1tablespoons lemon, zest
- 200grams broad beans, frozen
- 3tablespoons parsley, fresh, chopped
- 3tablespoons mint, chopped
Nutrition per serving
2000kJ / 478Cal
2000 Kilojoules or 478 Calories
23% of daily energy intake*
Protein
14.3grams
Fat
10.7grams
Carbs
76.2grams
Sugars
9.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This vibrant green risotto looks and tastes like springtime in a bowl.
Method
Step 1 of 4
In a small sauce pan, boil half the peas in water for 3 minutes until defrosted. Drain, add a tablespoon of olive oil and blitz until smooth with an immersion blender, adding water if necessary.
Step 2 of 4
In a large, deep frying pan, drizzle the rest of the oil and cook the spring onions for 2 minutes then stir in the garlic and rice and cook for two more minutes.
Step 3 of 4
Slowly stir in two ladles of stock and simmer, stirring occasionally, until absorbed. Repeat with the rest of the stock until the rice is tender and creamy, about 20 minutes.
Step 4 of 4
Stir in the pea puree, grated zucchini, remaining peas and broad beans, chopped herbs and lemon zest, mix into the rice and cover with a lid for 5 minutes. Serve with a drizzle of olive oil on top.
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