It looks like pineapple risotto but it’s actually marrow. The lemon and mint really add a lovely fresh taste. This marrow, peas, lemon and mint risotto recipe is a one-pot dish so less washing up! The only fresh ingredients needed are marrow or courgette, and onion.
Serves 2
Ingredients
- Butter 25g
- Olive oil 1 tbsp
- Onion 1, peeled and chopped
- Garlic 2 cloves, peeled and crushed
- Arborio rice 200g
- Marrow 750g peeled, deseeded and chopped into bitesize chunks
- Vegetable stock 750ml
- Peas 200g
- Cheese 25g, grated or chopped
- Lemon 1, zest and juice
- Mint 1 tbsp dried or 2 tbsp fresh
- Seasoning
Method
Step 1
Heat the butter and oil in a large lidded saucepan or sauté pan. Add the onions and cook until softened. Stir in the garlic.
Step 2
Stir in the marrow chunks and sweat for 10 minutes with the lid on the pan.
Step 3
Add the arborio rice, stirring well to coat. Now add the stock little by little until the rice is tender.
Step 4
When the rice is tender, add the peas and cook covered for another 5 minutes.
Step 5
Stir in the cheese, lemon zest and juice, and mint.
Step 6
Season to taste. Make this marrow, peas, lemon and mint risotto recipe and be amazed!
TIP: As an alternative to lemon and mint, try adding dried or fresh sage instead.
