Courgette flower risotto

PLANT up. I am no gardener but just after lock down I decided like many of you to try my hand at growing my own. Impatient by nature I planted the seeds and wanted them to grow straight away, following directions I nurtured, watered, occasionally talked and with the fine, sunny weather triumphantly grew many things including courgettes.  There is something so wonderful about courgettes and their beautiful flowers, so very versatile too. I love risotto a dish we always eat at home and have on my restaurant menu, ever popular and a dish that you can eat throughout the year. This lovely recipe is just delicious and something different and where every part of the courgette and flower is used up. This recipe reminds me of long summer days when supper is eaten outside when the time seem endless. There will be no change in career for me I will stick to cooking but to dip my toe into gardening and to now own a wheelbarrow well that has made be very happy.

 Ingredients

 Serves 6

8 courgette flowers with baby courgettes attached
2 tbsp olive oil
1 clove of garlic, peeled, finely chopped
1 small onion, peeled, finely chopped
400g risotto rice
60ml white wine
1.5 litres of veg stock
100g parmesan
Cornish sea salt / black pepper
Basil

Method

Detach flowers from the courgettes, remove the stamens and gently wipe the flowers clean.  Slice the courgettes into rounds.

Heat the olive oil in a large pan and fry the garlic and onion until softened. Add the flowers and stir for 1 minute.  Put in the rice and stir.  Pour on a ladleful of stock and stir until it is absorbed.  Repeat until the stock is finished, add the courgettes and stir.  Add the white wine.  Cook for 5 minutes, take off the heat and add the parmesan to taste. Serve with basil and extra parmesan.