Minted Zucchini & Snow Pea Risotto

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.

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.

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.