HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMinted Zucchini & Snow Pea Risotto
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Minted Zucchini & Snow Pea Risotto

Minted Zucchini & Snow Pea Risotto

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This melt in your mouth risotto is studded with crisp snow peas and the finest quality parmesan we could lay our hands on. For a really special touch, try adding a splash of white wine when you first add your rice – it gives a great depth of flavour against the sprigs of fresh mint.

Tags:Veggie
Allergens:Milk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time50 minutes
Cooking difficultyMedium
Ingredients
Serving amount
2
4
6
Ingredientsarrow down iconarrow down icon
Serving amount
2
4
6

1 tsp

vegetable stock

2

zucchini

2 clove

garlic

1

red onion

200 g

arborio rice

100 g

snow peas

50 g

Parmesan cheese

(ContainsMilk)

1 tbs

mint

Not included in your delivery

1 L

water

1 tbs

butter

(ContainsMilk)

salt

pepper

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)1580 kJ
Fat19.5 g
of which saturates12 g
Carbohydrate24.4 g
of which sugars6 g
Dietary Fibre0 g
Protein21.9 g
Sodium0 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Pan
Spoon
Knife
Instructionsarrow up iconarrow up icon
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1

Bring the stock powder and the water to the boil in a medium saucepan. Reduce the heat and simmer, covered. Start to halve and thinly slice the zucchini and dice the red onion. Peel and crush the garlic cloves. Trim and slice the snow peas diagonally. Chop the mint.

2

Meanwhile, melt the butter in a large saucepan over a medium heat and cook the zucchini and garlic, stirring for about 5 minutes or until the zucchini softens. Remove from the pan.

3

Cook the onion in the same pan, stirring, for about 5 minutes or until softened. Season with some salt and pepper. Add the rice and stir to coat in the onion mixture. Stir in 1 cup of the simmering stock mixture and cook, stirring, over a low heat until the liquid is absorbed by the rice. Continue adding stock mixture, in batches, stirring, until the liquid is absorbed after each addition. Total cooking time should be about 30 minutes or until rice is just tender. If your rice is a little gluggy, add some boiling water.

4

Trim and slice the snow peas diagonally. Gently stir the zucchini mixture and snow peas into the risotto and cook until the snow peas are tender. Chop the mint and grate the parmesan. Remove from heat and stir in the parmesan and mint.

5

Dish up this tasty risotto and enjoy!

Did you know? The earliest cultivated pea was found in Spirit Cave on the Thai- Burma border and dated 9750 BC.