Zucchini and Pea Risotto with Lemon and Mint

A creamy risotto with young zucchini and peas, finished with lemon zest, fresh mint and Parmesan. A light, summery main course from the Mediterranean kitchen.

By yumbelo-Küche · 2 servings · 35 minutes

Ingredients

• 150 g Risotto rice (Arborio)
• 1 Stück Onion
• 1 Stück Garlic clove
• 2 Stück Zucchini
• 150 g Peas (frozen)
• 800 ml Water, hot
• 3 EL Olive oil
• 40 g Parmesan, freshly grated
• 1 Stück Organic lemon (zest and juice)
• 0.5 Bund Mint
• Salt to taste
• Pepper to taste

Method

1. Finely dice the onion and garlic. Wash the zucchini, trim the ends and cut the zucchini into small cubes. Pick the mint leaves off the stems and chop them finely. Prepare the hot water.
2. Heat two tablespoons of olive oil in a wide pot over medium heat. Sweat the onion and garlic in it for 3 minutes until translucent, without letting them brown.
3. Add the rice and toast it for 2 minutes, stirring, until the grains turn translucent at the edges.
4. Add the zucchini cubes and sauté for 3 minutes. Then pour in a ladle of hot water and let it reduce almost completely, stirring frequently.
5. Continue this way until the rice is al dente after about 18 minutes and has a creamy consistency. Gradually add the remaining water in small portions as you go.
6. Stir the frozen peas in during the last 3 minutes and let them cook through.
7. Remove the pot from the heat. Stir in the Parmesan, the remaining olive oil, the lemon zest, two to three tablespoons of lemon juice and half of the mint.
8. Season with salt and pepper. Serve the risotto immediately on two plates and sprinkle with the remaining mint.