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


  • 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

  • 1.5 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


  • 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.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 386kj
  • Fat Total 8g
  • Saturated Fat 1g
  • Protein 11g
  • Carbohydrate 64g
  • Sugar 4g
  • Sodium 820mg

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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