Try this beautiful recipe from Sophie Dahl's new cookbook, From Season to Seaon.
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.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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From Season to Season by Sophie Dahl, Harper Collins RRP$49.99
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