Lemon Mint Risotto with Zucchini & Green Peas
A fresh, creamy Italian-style risotto with a spring twist!
Ingredients:
1 cup (180g) risotto rice (Arborio)
½ zucchini, diced
½ onion, finely chopped
½ bell pepper, chopped
2 tbsp olive oil
1 tbsp butter
½ cup green peas (fresh or canned)
½ cup white wine
3 cups chicken broth (warm)
Zest of 1 lemon
A handful of fresh mint leaves, chopped
⅓ cup grated Parmesan
Salt, to taste
Instructions:
1️⃣ In a pan, heat olive oil and butter. Sauté onion until soft.
2️⃣ Add zucchini and bell pepper. Cook for 5 minutes.
3️⃣ Stir in the rice and toast for 1-2 minutes.
4️⃣ Pour in the wine. Stir until absorbed.
5️⃣ Gradually add warm broth, one ladle at a time, stirring continuously.
6️⃣ After 15 minutes, add peas. Continue cooking until the rice is creamy and tender.
7️⃣ Stir in lemon zest, chopped mint, and Parmesan. Season with salt.
8️⃣ Let it rest for 2 minutes before serving.
Serve hot with extra Parmesan and a few mint leaves on top!
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