Pea,saffron and zucchini risotto
¼ tsp, strands
1 small, finely chopped
2 clove(s), crushed
sweet white wine
frozen green peas
grated parmesan cheese
3 medium, trimmed, coarsely grated
fresh lemon rind
1 tsp, finely grated
rice, arborio, dry
- Combine stock and saffron in a small saucepan over medium heat. Cover and bring to the boil. Reduce heat to low and simmer, covered, until required.
- Meanwhile, heat oil in a large, heavy-based saucepan over medium heat. Add onion and cook, stirring, for 2 minutes. Add garlic, zucchini and rind and cook, stirring, for 2 minutes.
- Add rice and stir to coat. Cook, stirring, for 2 minutes or until rice is opaque. Add wine and bring to the boil. Reduce heat to medium and add hot stock, a ladle (½ cup/125ml) at a time, stirring continuously, until all the liquid is absorbed. (This should take about 15–18 minutes. The rice should be tender but firm and the risotto creamy).
- Add peas and cook, stirring, for 2 minutes. Serve risotto sprinkled with parmesan.