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Courgette and pea risotto

with fresh mozzerella and mint salsa verde

Ready in around 15 mins

RECIPE FACT:
Risotto is a typical way of eating rice in Italy and is favoured by some of the Northern regions over pasta.
Nutritional Info:
  • Energy: 2775kj (663Kcal)
  • Protein: 34g
  • Carbohydrate: 51g
  • Fat: 33g
  • Contains: Milk, Tree Nuts
Serving Amount:
Serves 1 person
Cooking Instructions:
  • 1. TO COOK THE COURGETTE:

    Using half the courgette, cut into 1 cm cubes. Place a non-stick frying pan over a medium heat with a drizzle of olive oil. Add the courgette and cook for 3-4 mins. Open the bag of steamed brown rice, squeezing gently on the bag to break up any large clumps. Add the rice to the pan, season with salt and pepper and cook for 2-3 mins stirring regularly.

  • 2. TO COOK THE RISOTTO:

    Pour in the Parmesan sauce and add the peas. Cook for 1-2 mins. Using half the ball of mozzarella, tear into pieces and stir into the pan with half the rocket.

  • TO SERVE:

    Spoon creamy courgette and pea risotto into a bowl. Dollop with mint salsa verde and sprinkle with toasted pinenuts and hemp seeds. Serve the remaining rocket on the side drizzled with olive oil.

Ingredients In your box:
  • 1 pot of parmesan sauce
  • 1 bag of steamed brown rice
  • 1 pot of mozzarella
  • 1 pot of mint salsa verde
  • 1 sachet of toasted pinenuts and hemp seeds
  • 1 pot of peas
  • 1 courgette
  • 1 bag of rocket

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