Zucchini flowers are at their very best right now so be sure to make this seasonal vegetarian risotto.
8 to 10 zucchini flowers
1 cup arborio rice
1 brown onion
1 garlic clove
1L natural vegetable stock
2 sprigs parsley
⅓ cup grated parmesan
70g goat's cheese
Heat stock and cook risotto
Place stock in a pot, cover with a lid and bring to a gentle simmer. Finely dice the onion. Crush the garlic. Bring a heavy-based pot to a medium heat with a generous drizzle of olive oil. Add onion and garlic, sauté for two to three minutes. Add rice to the pot and stir well. Add one third of the stock and stir until stock is almost absorbed. Season with salt and pepper. Repeat twice more with remaining stock. Allow to simmer until the rice is tender. Remove from heat.
While the risotto is cooking, remove the zucchini flowers and roughly tear petals. Discard flower stamen. Thinly slice the zucchini into rounds. Finely chop the parsley.
Stir the butter, zucchini rounds, parsley and parmesan cheese through the cooked risotto. Season with salt and pepper, cover and rest for two to three minutes. To finish, gently stir through the zucchini flowers and goat's cheese,
To serve spoon onto plates then finish with a drizzle of olive oil.