Pea & zucchini zuppa
1. Heat oil in a large saucepan or stockpot. Add 2 chopped red onions and cook over low heat until softened, around 5 minutes.
2. Add ¾ c arborio rice and stir to coat in the onion mixture. Add 5 c vegetable stock and bring to the boil. Reduce heat to low and cover and simmer for 12-15 minutes until the rice is almost cooked.
3. Add 1 and 2/3 c frozen peas, 1 large or 2 small zucchini, thinly sliced, 2 T chopped mint leaves, and 2 T grated parmesan. Season with salt and pepper and cook a further 3-5 minutes until everything is hot.
Serve in warm bowls with extra parmesan to sprinkle.