Ingredients
Method
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.
Note
