Courgette Flower Risotto
Courgette Flower Risotto
This lovely recipe is just delicious and something different and where every part of the courgette and flower is used up. This recipe reminds me of long summer days when supper is eaten outside when the time seem endless.
Serves 4
Ingredients
8 courgette flowers with baby courgettes attached
2 tbsp olive oil
1 clove of garlic, peeled, finely chopped
1 small onion, peeled, finely chopped
400g caroli rice
60ml white wine
1.5 litres of veg stock
100g parmesan
Sea salt
Black pepper
Basil
Method
Detach flowers from the courgettes, remove the stamens and gently wipe the flowers clean. Slice the courgettes into rounds.Heat the olive oil in a large pan and fry the garlic and onion until softened. Add the flowers and stir for 1 minute. Put in the rice and stir. Pour on a ladleful of stock and stir until it is absorbed. Repeat until the stock is finished, add the courgettes and stir. Add the white wine. Cook for 5 minutes, take off the heat and add the parmesan to taste.
Cook’s Note
Serve with basil and extra parmesan.
