Minted Zucchini RisottoAugust 4, 2014
Freshen up classic risotto with this scrumptious mint and zucchini recipe.
Ingredients for two people
|1 L||vegetable stock|
|2||zucchini, sliced into ribbons|
|2||garlic cloves, peeled & crushed|
|1||brown onion, diced|
|200 g||arborio rice|
|100 ml||white wine|
|1 small handful||lebanese mint, roughly chopped|
|1 block||parmesan, grated|
This scrumptious risotto can be tailored to your tastes. While we find that 1L of liquid makes a deliciously creamy risotto, we recommend you keep your eye on the pan and tastes regularly. It may be that you won’t use all of the stock. However feel free to add some extra water if you like your risotto to have more liquid
For the risotto
In a large jug, dissolve each packet of stock in 1L of boiling water. (10g:1L) Set aside.
Heat a pan over a medium heat and melt the butter, then add the garlic and zucchini to the pan. Cook, stirring, for about 5 minutes or until the zucchini is tender. Remove from the pan.
In the same pan, cook the onion for 5 minutes or until it is soft and translucent. Add the rice and cook for a further 1 minute to toast the rice.
If not using white wine, substitute with water. Reduce to a low-medium head, then add half of the white wine and a ladle of stock to the pan and stir until the rice has absorbed all of the liquid, add the remaining wine and another ladle of stock. Continue this process until all of the stock is absorbed or the rice is al dente. If your rice is still a little chewy simply add some boiling water. This should take about 20 minutes.
Return the cooked zucchini to the pan and fold it through with the mint.
Serve with an extra sprinkling of mint and freshly grated parmesan. Enjoy!
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