Dinner ideas

Risotto-filled zucchini flowers

These delicious risotto-filled zucchini flowers are a real treat for guests, though you could simply use lemon and chilli ricotta if you want a simpler recipe.
risotto-filled zucchini flowers
28 Item
1H 30M



1.Combine stock, wine and saffron in medium saucepan; bring to the boil. Reduce heat; simmer, covered.
2.Meanwhile, melt butter in medium saucepan; cook onion and garlic, stirring, until onion softens. Add rice; stir over medium heat until rice is coated in butter mixture. Stir in ½ cup of the simmering stock mixture; cook, stirring, over low heat until liquid is absorbed. Continue adding stock mixture, in ½ cup batches, stirring, until liquid is absorbed after each addition. Total cooking time should be about 35 minutes or until rice is tender. Stir in cheese, rind and parsley, cover; cool 30 minutes.
3.Preheat oven to 200°C/180°C fan-forced. Grease two oven trays.
4.Discard stamens from zucchini flowers; fill flowers with 1 level tablespoon of risotto mixture, twist petal tops to enclose filling.
5.Place zucchini flowers on trays; spray all over with cooking-oil spray. Roast, uncovered, about 15 minutes or until zucchini stems are tender.

If you don’t want to make 28 zucchini flowers ­ just eat the delicious risotto as it is.


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