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Farmers' market risotto with zucchini and their flowers
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Indulge in an exquisite, flavorful risotto.
Ingredients:
  • 2 x 175g punnets baby zucchini (see note), with flowers attached
  • 1L (4 cups) vegetable or chicken style liquid stock
  • 36.40 gm olive oil, plus extra to drizzle
  • 1 small onion, finely chopped
  • 330g rice
  • 125ml white wine
  • 40g unsalted butter, at room temperature
  • 40.00 ml chopped flat-leaf parsley
  • 80g parmesan
Instructions:
  • Separate the zucchini flowers, tear lengthwise into thirds, and set aside. Slice the zucchini into 5mm rounds.
  • In a saucepan, bring the stock to a boil over high heat, then lower heat to simmer gently.
  • In a large saucepan over medium heat, heat oil. Sauté onion until soft, about 7 minutes. Add zucchini and cook for 1 minute. Stir in rice and cook for 1-2 minutes. Pour in wine and simmer until evaporated, about 1 minute. Gradually add stock, stirring constantly, cooking for about 20 minutes until rice is al dente. Enjoy the creamy risotto!
  • After taking the pan off the heat, add the butter, zucchini flowers, most of the parsley, and parmesan. Distribute the risotto into bowls, and garnish with the remaining parsley and parmesan. Finish with a drizzle of oil and serve right away.

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