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Zucchini Flower Risotto

Try this beautiful recipe from Sophie Dahl's new cookbook, From Season to Seaon.



  • 1.

    Detach the flowers from the courgettes/zucchini, remove the stamens and gently wipe the flowers clean. Slice the baby courgettes/zucchini into thin rounds.

  • 2.

    In a large risotto pan, heat the olive oil and fry the garlic and onion until softened.

  • 3.

    Add the flowers and stir in for a minute. Put in the rice and coat with the oil, stirring for a minute or so.

  • 4.

    Pour on a ladleful of stock and stir until it has been absorbed.

  • 5.

    Repeat this process for about 15 minutes, and then add the baby courgette/zucchini rounds and stir through.

  • 6.

    Add the white wine, stirring all the while.

  • 7.

    Cook for another 5 minutes and take off the heat, adding the Parmesan to taste.

  • 8.

    Season and serve in low bowls with a drizzle of olive oil, some more grated Parmesan and the chopped basil.


From Season to Season by Sophie Dahl, Harper Collins RRP$49.99

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Andrew Graham

Chardonnay, Pinot Noir and PINOT GRIS are the best wines to pair with Zucchini Flower Risotto.


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