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Main course · Italian

Courgette, Pea and Mint Dairy-Free Risotto

40 min Serves 4 ~461 kcal/serving ~£5.20 (£1.30/serving) VegetarianVeganDairy-freeGluten-freeKid-friendly
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Ingredients

  • 320 g arborio risotto rice
  • 2 courgettes, grated
  • 200 g frozen peas
  • 1200 ml vegetable stock
  • 1 onion, finely chopped
  • 15 g fresh mint, chopped
  • 1 lemon, zested and juiced
  • 3 tbsp olive oil

Nutrition (per serving)

Calories
461 kcal
Protein
11.2 g
Carbohydrate
74.4 g
of which sugars
7 g
Fat
12.1 g
of which saturates
1.8 g
Fibre
6.7 g
Salt
2.29 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Keep the vegetable stock warm in a saucepan over a low heat.

  2. 2

    Heat the olive oil in a large pan, add the onion, and fry for 5 minutes until soft. Add the grated courgette and cook for 3 minutes more.

  3. 3

    Stir in the rice and toast for 1 minute, then add the stock a ladleful at a time, stirring constantly, for about 18-20 minutes until creamy and al dente.

  4. 4

    Stir in the frozen peas for the final 3 minutes of cooking time.

  5. 5

    Remove from the heat, stir in the lemon zest, lemon juice, and mint. Season well and serve immediately.

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