Summer risotto with zucchini flowers
Exquisite zucchini flowers have recently become available all year round in Australia, grown in hothouses during the cooler months to ensure a continued supply.
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- 12 small zucchini flowers
- 6 small, young zucchini
- 150g unsalted butter
- 1 onion, peeled and chopped
- 300g arborio rice
- 80mL dry white wine
- 1 litre hot chicken or vegetable stock
- 140g parmesan cheese, grated 1 cup fresh basil leaves, torn
- Sea salt
- Dried chilli flakes
Tear flowers into four strands. Slice zucchini finely. Melt half the butter in a large heavy-based saucepan and cook onion over low heat until soft. Add rice and stir until well coated.
Add white wine and stir until wine is absorbed. Add a ladle of hot stock and stir until liquid is absorbed.
Continue to add more stock a ladle at a time and stir over low heat until liquid is absorbed.
After about 10 minutes, add sliced zucchini and stir well. When rice is almost cooked, add zucchini flowers and parmesan. Stir and add basil leaves. Add salt and dried chilli flakes to taste.