Skip to main content
Minted Zucchini & Snow Pea Risotto
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Minted Zucchini & Snow Pea Risotto

Minted Zucchini & Snow Pea Risotto

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

The quantities provided above are averages only.

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 Time
DifficultyMedium

Ingredients

Serving amount

1 tsp

vegetable stock

2

zucchini

2 clove

garlic

1

red onion

200 g

arborio rice

100 g

snow peas

50 g

Parmesan cheese

1 tbs

mint

Not included in your delivery

1 L

water

1 tbs

butter

salt

pepper

sideBannerName

Nutritional Values

per serving
Calories1580 kcal
Fat19.5 g
of which saturates12 g
Carbohydrate24.4 g
of which sugars6 g
Protein21.9 g
The average adult daily energy intake is 8700 kJ

Utensils

Pan
Spoon
Knife

Cooking Steps

Prepare the zucchini
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.

Prepare the garlic
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.

Cook the onion
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.

Highest-rated dinner recipes

Glazed Duck & Hazelnut-Balsamic Greens

Glazed Duck & Hazelnut-Balsamic Greens

with Duck Fat Potatoes
Chicken Schnitzel Burger & Caramelised Bacon

Chicken Schnitzel Burger & Caramelised Bacon

with Smoked Cheddar & Aussie Wedges
Caribbean Chicken Breast & Couscous

Caribbean Chicken Breast & Couscous

with Charred Corn & Coconut Sweet Chilli Mayo
Thai Green Chicken & Coconut Noodle Soup

Thai Green Chicken & Coconut Noodle Soup

with Crushed Peanuts
Beef Eye Fillet & Truffle Mayo

Beef Eye Fillet & Truffle Mayo

with Sweet Potato Mash, Green Bean Salad & Parmesan Crisps
Creamy Lemon Prawn Orecchiette

Creamy Lemon Prawn Orecchiette

with Apple Salad
Garlic Prawns & Chorizo Risotto

Garlic Prawns & Chorizo Risotto

with Thyme-Roasted Cherry Tomatoes
Pistachio-Crusted Lamb Rump

Pistachio-Crusted Lamb Rump

with Rosemary Roasted Baby Carrots & Onion Glaze
Premium Beef Fillet Steak

Premium Beef Fillet Steak

with Bacon-Mushroom Sauce & Mashed Potato
Rosemary Roast Lamb & Dauphinoise Potatoes for Dinner

Rosemary Roast Lamb & Dauphinoise Potatoes for Dinner

with Berry Cheesecake Pots for Dessert
Easy Chicken & Creamy Peppercorn Sauce

Easy Chicken & Creamy Peppercorn Sauce

with Mashed Potato & Garlicky Veggies
Lemon Pepper Beef & Sticky Rosemary Sauce

Lemon Pepper Beef & Sticky Rosemary Sauce

with Parmesan Crushed Potatoes & Garlic Veggies
Haloumi, Pesto & Caramelised Onion Burger

Haloumi, Pesto & Caramelised Onion Burger

with Sweet Potato Wedges
Dijon & Herb Crusted Lamb with Dill-Fetta Potatoes & Sautéed Zucchini Salad

Dijon & Herb Crusted Lamb with Dill-Fetta Potatoes & Sautéed Zucchini Salad

with Lamington-Style Chocolate Brownies for Dessert
Cheesy Aussie Chicken Parmigiana

Cheesy Aussie Chicken Parmigiana

with Rosemary Bacon Potatoes & Pear-Rocket Salad
Roast Chicken & Duck Fat Potatoes

Roast Chicken & Duck Fat Potatoes

with Prosciutto-Wrapped Asparagus & Honey Almond Baby Carrots
Rosemary & Caramelised Onion Lamb Rump

Rosemary & Caramelised Onion Lamb Rump

with Roast Veggies, Green Beans & Fetta-Almond Sprinkle
Pistachio-Crusted Lamb for Dinner

Pistachio-Crusted Lamb for Dinner

with Caramelised Pineapple & Pear Pavlovas for Dessert
Eye Fillet Steak & Peppercorn Sauce

Eye Fillet Steak & Peppercorn Sauce

with Creamy Mash & Baby Broccoli
Ginger & Lemongrass Prawns

Ginger & Lemongrass Prawns

with Veggies & Garlic Rice