Zucchini Risotto with Peas
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(0 votes)
Health Score:
82 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
4
- Ingredients
- ¼ cup butter
- 1 onion (finely chopped)
- 1 ⅛ cups Risotto
- ½ cup dry white wine
- 3 cups hot vegetable stock (approx)
- 1 bay leaf
- 1.333 cups shiitake mushrooms (sliced)
- 1 Zucchini (sliced)
- 1 bunch green Asparagus (cut into thirds)
- 1.333 cups frozen peas
- ½ cup Parmesan (freshly grated)
- 1 Tbsp parsley (chopped)
Preparation
Kitchen utensils
1 Pot, 1 Skillet, 1 Casserole dish (ca. 20x20 cm), 1 Small bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Sieve, 4 oder 6 Wooden skewers, 1 Fork
Preparation steps
1.
Heat half the butter in a wide pan and gently fry the onion until soft but not brown.
2.
Add the rice, stir for 2 minutes then add the wine and cook until it has evaporated. Add one ladleful of stock, simmer gently stirring all the time until the stock has been absorbed, then add the bay leaf and the rest of the stock, one ladleful at a time, until the risotto is creamy but the rice still retains a little bite. It will take about 15-20 minutes.
3.
Heat the rest of the butter in a clean pan and gently fry the mushrooms for 2 minutes. Add the courgette, cook for 2 minutes then add the asparagus and peas. Cover and cook for about 4 more minutes, until the vegetables are cooked but still retain a little bite. Add a little water if necessary. At the end of cooking time remove the lid to let the liquid evaporate.
4.
Add the cooked vegetables to the risotto, stir in the parmesan and parsley and season to taste with salt and pepper. Serve immediately.
