Courgette, Pea & Mint Risotto

This recipe features in these meal plans: A slow, easy week..., Back-to-school 2, Italian Classics.

A simple yet delicious risotto with courgette and peas.


  • 1 medium onion (approx 185g), finely chopped
  • 1 large courgette (approx 310g), diced
  • 150g of frozen peas, thawed
  • 80g of Parmesan cheese, grated
  • 300g of Arborio risotto rice
  • 250ml of white wine (optional)
  • 1 clove of garlic, finely chopped
  • 3 tbsp olive oil
  • 2 tbsp margarine/butter
  • 1000ml vegetable stock, prepared according to packet instructions
  • 1 tbsp fresh mint, chopped
  • Serves: 4
  • Course: Main Course
  • Preparation time: 10 mins
  • Cooking time: 45 mins
  • Price per person: £1.31
  • Store cupboard: Cook's
  • Calories per serving: 541
  • 5-a-day per serving: 1
  • Print Recipe
Courgette & Pea Risotto photo

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  1. Heat 1 tbsp oil in a frying pan and cook the courgette for 3-4 minutes, or until tender. Remove and set aside.
  2. Heat the margarine/butter and 2 tbsp oil in a large saucepan and fry the onion and garlic over a low heat for 6-8 minutes, or until the onion is soft. Add the risotto rice (stirring well to coat the rice in the oil and butter) and cook for 1-2 minutes, or until it becomes slightly translucent.
  3. Add the wine, if using, and simmer until it has been fully absorbed. Add a ladle of stock and simmer, stirring, until it has been absorbed. Repeat, adding a ladle of stock at a time until the rice is tender but retains a slight bite and the liquid has been absorbed. If you run out of stock just add boiling water, a little at a time, until the rice is cooked. This will take 20-25 minutes.
  4. Stir the courgette and peas into the risotto and continue to cook for 2-3 minutes, stirring constantly, until heated through. Remove from the heat and stir in the Parmesan cheese and mint.
  5. Season the risotto to taste with salt and pepper and serve immediately.

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