Courgette Flower and Herb Risotto

Serves 2

Ingredients

1 onion
2 garlic cloves, crushed
1 finely chopped courgette
Good splash of olive oil
150g Risotto rice
Half a litre of vegetable stock (a little more may be needed)
1 wine glass white wine
Handful of chopped herbs (such as thyme, marjoram, parsley) and courgette flowers
Garnish: Courgette Flowers

Method

Fry the onion, garlic and courgette gently in olive oil until softened but not brown. Add Risotto rice and stir for a couple of minutes. Remove from heat, gradually add stock and wine. Return to heat and simmer gently, stirring very frequently, until the stock is absorbed and the rice cooked (add more hot stock if necessary). Add the handful of chopped herbs and flowers and mix well. Serve with the garnish.

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