Zucchini flower risotto
Zucchini flower risotto recipe in the zucchini category
Recipe ingredients:
- 4 ounces arborio rice
- 1 tablespoon finely chopped white onion
- 1 tablespoon finely chopped carrot
- 1 tablespoon finely chopped celery
- 3 tablespoons finely chopped zucchini
- 1/2 teaspoon minced garlic
- 3 tablespoons finely chopped italian parsley
- 3 tablespoons finely chopped basil
- 3 tablespoons finely chopped thyme
- 3 tablespoons finely chopped rosemary
- 3 tablespoons finely chopped chives
- 1 cup dry white wine
- 6 ounces zucchini flowers, coarsely chopped
- Hot vegetable stock or water
- Extra virgin olive oil
- Grated rocca reggiano cheese, optional
Recipe method:
- Saute carrots, onions, celery and garlic in 1 tablespoon olive oil until soft. Do not brown.
- Add rice and continue to cook for one minute.
- Add wine and cook until the wine is almost evaporated.
- Add vegetable stock or water 4 ounces at a time, each time letting the liquid almost evaporate.
- Cook for 20 minutes, stirring constantly, before you add the zucchini and the zucchini flowers.
- Finish cooking until the rice is al dente and there is moistness similar to oatmeal.
- Turn the heat lower, while stirring.
- Add the herbs, 2 ounces olive oil and 2 ounces cheese.
- Season for salt and serve on a dinner plate.
Tags: flower, risotto, recipe, zucchini, recipes, cooking