Zucchini flowers are at their very best right now so be sure that you make this deliciously creamy vegetarian risotto.
30 Minutes. Vegetarian. An elegantly simple zucchini flower risotto.
8 - 10 zucchini flowers
1 cup Arborio rice
1 brown onion
1 garlic clove
1 litre natural vegetable stock
2 sprigs parsley
1/3 cup grated parmesan
70g goats cheese
Heat stock & 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 2 - 3 minutes. Add rice to the pot and stir well. Add 1/3 of stock and stir occasionally 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 through the butter, zucchini rounds, parsley and parmesan cheese through the cooked risotto. Season with salt and pepper, cover and rest for 2 – 3 minutes. To finish, gently stir through the zucchini flowers and goats cheese,
Spoon onto plates then finish with a drizzle of olive oil.
About The Cook’s Grocer
The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.
We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.
We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.
Click here to see what’s on the menu.