Up for some risotto for lunch? This colorful and delicate RISOTTO WITH COURGETTE (ZUCCHINI) FLOWERS is perfect in these summer days ☀️🏖🌼

InstaRecipe (for 2 people)

Start with cleaning the courgette flowers. Gently wash them in a bowl of water, then trim the base near the stem to remove the flower and the stamen or pistil from within the blossom. Carefully, slice the flowers in small pieces.

In a pan, add 4 tbs of olive oil, 1 chopped onion and cook until golden colored. Then, add the flowers and 150gr rice for risotto (I used the Vialone Nano type), and toast it for a few minutes.

Now, it’s time to cook the risotto with the vegetable stock (made of 1 L water + 1 cube of vegetable bouillon). Add 1 cup of stock at time and stir gently while the risotto absorbs the stock. Keep adding the vegetable stock and stiring, while cooking the risotto (about 15-20 minutes). When the risotto ready, add some Parmesan cheese and stir gently until the cheese melts.


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