Courgette Asparagus Risotto Minted Pea
Creamy basmati risotto studded with tender courgette, asparagus, and peas, finished with a vibrant minted pea puree swirled through. Garnished with fresh parsley and melted parmesan for a light, vegetable-forward main course.
Ingredients
- 1 cups basmati rice, whole grain
- 4 ½ oz peas, frozen
- mint, fresh leaves
- 1 tbsp vegetable oil
- 1 clove garlic, crushed
- 1 shallot, finely chopped
- 2 ½ cups vegetable stock, prepared
- 1 zucchini, finely dicedzucchini1:1
same vegetable, regional name difference
- asparagus spears, sliced and parboiled
- butter, large knob
- parsley, fresh, chopped
- 2 tbsp parmesan, grated
- salt, to taste(optional)
- pepper, to taste(optional)
Instructions
- 1
Blend 100g frozen peas with fresh mint leaves until smooth to make the minted pea puree.
- 2
Heat vegetable oil in a large pan over medium heat.
- 3
Add crushed garlic and finely chopped shallot, fry gently for 3-5 minutes.
- 4
Add basmati rice and stir to coat all grains.
- 5
Add vegetable stock gradually, stirring frequently until rice is cooked and stock is absorbed.
- 6
Stir in diced zucchini and sliced parboiled asparagus, cook for a few minutes.
- 7
Add the minted pea puree and remaining frozen peas.
- 8
Stir in butter and grated parmesan until melted and incorporated.
- 9
Stir in chopped parsley and season with salt and pepper to taste.
Tips
Add stock gradually and stir frequently to release the rice's starches, creating a creamy texture without cream.
Parboil asparagus beforehand to ensure it cooks through without breaking apart during the risotto cooking process.
Reserve some of the minted pea puree to swirl on top for visual appeal before serving.
Good to Know
Refrigerate in an airtight container for up to 2 days. Reheat gently on the stovetop with a splash of stock to restore creaminess.
Prepare the minted pea puree and parboil asparagus up to 4 hours ahead. Cook the risotto fresh when serving.
Serve immediately in warm bowls, topped with extra parmesan and a few fresh mint leaves.
Common Mistakes
Add stock too quickly to avoid mushy rice with excess liquid.
Stir constantly to avoid rice sticking to pan and burning.
Use properly parboiled asparagus to prevent overdone, mushy pieces in the finished dish.