Step 1

Heat the vegetable broth in a saucepan. Keep warm.

Step 2

Heat a large casserole or sauté pan with some olive oil over medium-high heat.

Step 3

Add the diced onion. Sauté these for a few minutes until translucent, but not brown. Add the zucchini and crushed garlic and fry for about two minutes. Season with salt and pepper.

Step 4

Add the risotto rice and stir well so that all the grains are covered with oil. Then add the bay leaf and thyme to the pan, along with the zest of 1/4th lemon. Optional: deglaze with a glass of white wine.

Step 5

Add the broth. You can do this either a little at a time, stirring constantly, or all at once and then put the lid on the pot. In the latter case, stir very occasionally so that nothing sticks to the bottom.

Step 6

The rice is usually ready after 20-30min (see packaging). Add the peas in the last 8 minutes.

Step 7

Once the broth is finished, check if the rice is done. If not, add some more hot water.

Step 8

Taste and season with lemon zest, pepper and salt.

Step 9

Add the Pa’lais Cuisine – Cashew Sauce and balance the flavors with lemon juice.

Step 10

Finally, stir the fresh basil into the risotto.

Step 11

Serve the risotto with additional lemon zest, basil leaves and a good deal of black pepper as a finishing touch.

TIp

Replace the rice with small pasta shapes, and you have a fun one-pan pasta!