Minted Zucchini Risotto

August 4, 2014
by hellofreshau Uncategorized @au

    Freshen up classic risotto with this scrumptious mint and zucchini recipe. 


    Ingredients for two people

    1 Lvegetable stock
    1 tbsbutter
    2zucchini, sliced into ribbons
    2garlic cloves, peeled & crushed
    1brown onion, diced
    200 garborio rice
    100 mlwhite wine
    1 small handfullebanese mint, roughly chopped
    1 blockparmesan, grated

    Hellofresh recipe

    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.

    To serve

    Serve with an extra sprinkling of mint and freshly grated parmesan. Enjoy!

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    1 comment

    stephanie says:

    Keep up the awesome work! I am looking forward to
    reading more

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