Zucchini Flower Risotto
Recipe by Sophie Dahl
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
Method
- Detach the flowers from the courgettes/zucchini, remove the stamens and gently wipe the flowers clean. Slice the baby courgettes/zucchini into thin rounds.
- In a large risotto pan, heat the olive oil and fry the garlic and onion until softened.
- Add the flowers and stir in for a minute. Put in the rice and coat with the oil, stirring for a minute or so.
- Pour on a ladleful of stock and stir until it has been absorbed.
- Repeat this process for about 15 minutes, and then add the baby courgette/zucchini rounds and stir through.
- Add the white wine, stirring all the while.
- Cook for another 5 minutes and take off the heat, adding the Parmesan to taste.
- Season and serve in low bowls with a drizzle of olive oil, some more grated Parmesan and the chopped basil.
Notes & Tips
From Season to Season by Sophie Dahl, Harper Collins RRP$49.99
