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Sophie Dahl

Zucchini Flower Risotto

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

Serves 6

Ingredients

  • 8 courgette/zucchini flowers with baby courgettes/zucchini attached
  • 2 tablespoons of olive oil
  • 1 clove of garlic, peeled and finely chopped
  • 1 small onion, peeled and finely chopped
  • 400g/2 cups of arborio rice
  • 1½ litres/61/2 cups of hot stock
  • 60ml/1/4 cup of white wine
  • 100g/1 cup of grated
  • Parmesan, plus extra for serving
  • salt and pepper
  • 1 handful of fresh chopped basil
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Method

  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.
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Notes & Tips

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

Recipe Rating

3

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