Frank's Recipes! Oven Baked Round Zucchini filled with French Pea Risotto and Mint

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Oven Baked Round Zucchini filled with French Pea Risotto and Mint

Makes 4 servings

300g French peas, shelled and blanched, divided
100ml water
15g mint leaves
salt and pepper, to taste
80g diced onions
2 tablespoon butter
100g Arborio rice (for risotto)
60ml dry white wine
600ml vegetable stock
1/4 tsp saffron threads
1 tablespoon chopped parsley
1 tablespoon chopped mint
Parmesan or feta, to taste
salt and pepper, to taste
6 round zucchinis
50ml olive oil, divided

Garnish 1 red capsicum
balsamic reduction

For the Mint Pea Sauce
Add 200g French peas (reserve 100g for risotto), 100ml water and mint in a blender and puree until very smooth. Strain through a fine mesh sieve and season with salt and pepper. Set aside.

For the French Pea Risotto
Sauté diced onion and butter in medium saucepan until the onion turns transparent. Add rice and stir thoroughly. Then add white wine and simmer until the liquid is absorbed by the rice. Add saffron threads to vegetable stock in a separate pot and bring to the boil. Then remove pot from stove, and slowly add the warm stock to the rice, one ladle at a time. Stir the rice constantly to ensure it absorbs all the stock. When the rice is almost cooked, stir in the reserved French peas, parsley, mint, and Parmesan or feta cheese. Season to taste with salt and pepper and keep warm.

For the Baked Round Zucchini
Cut the top off each zucchini and carefully scoop out flesh. Brush hollowed zucchinis and zucchini tops with olive oil and place on a greased baking tray. Bake in an oven pre-heated to 200°C for 15 to 20 minutes, or until just tender.

Fill each zucchini with the risotto, cover with zucchini top, place on a bake tray and warm for a further 5 to 10 minutes in an oven.

For the Red Capsicum
Brush the whole red capsicum with olive oil and place on a greased baking tray. Bake in an oven until skin blisters. Allow to cool. Then gently peel off burnt skin, slice open and remove seeds. Slice the roasted capsicum into strips and marinate with olive oil, salt and pepper.

Remove the zucchini tops and serve them at the side. Garnish the risotto with roasted capsicum strips. Drizzle mint pea sauce and balsamic reduction around the plate.