Zucchini e fiori risotto

I love spring and all the variety and freshness it brings. One walk through the Farmer’s market and there is just such an incredible choice of produce. You just need to be extra careful and cook it while it is super fresh. I mean winter potatoes or even summer tomatoes will give you a few days to figure out what you want to do with them, but zucchini flowers are another story. Though delicious, they are also very delicate and so pretty.

This is a quick and very simple recipe and the kids are delighted to be eating flowers. My daughter is certain she is eating fairy food every time petals show up on her plate. As always, very fresh vegetables and good homemade stock will guarantee a delicious result.

• 1+1 tbsp butter
• 1 tbsp olive oil
• 1 large onion, chopped
• 1 carrot, chopped
• 1 garlic clove, minced
• 6 zucchini, diced
• 6 zucchini flowers
• 300 gr carolina rice
• 1 Lt homemade stock
• 1/3 cup grated Parmesan cheese plus extra to serve.
• Fresh mint to serve

Remove the zucchini flower petals, tear into strips and set aside. Melt half the butter along with the oil in a large wide pan on a low heat. Add the onion and carrot with a pinch of salt and gently fry for a few minutes until softened. In the meantime heat the stock in another pan until almost boiling point.

Add the garlic to the onion and cook for 30 seconds. Then add the rice to and stir well until coated in oil and translucent. Turn the heat up to medium and start adding the stock one ladleful at a time. Stir well and wait until the stock is absorbed each time before adding more. Once you’ve added half the stock, add the zucchini and flower strips, then season well. Stir through and continue adding the stock until the rice is cooked through, soft and creamy. With the last ladleful, add the cheese and butter and stir through. Take off the heat, leave to stand for a couple of minutes and serve with some fresh mint.