|Don't you love the fact that the seed is still hanging onto the leaf|
So I made an amazing risotto with zucchini and I have to share it with you. It was loosely based on 'The River Cafe Cook Book' Risotto con Fiori Zucchini.
Here is how I did it.
* Cut stamen and spiky sepal out of the zucchini flower, and tear into strips. Then slice the zucchini, plus a few more quite fine.
* Heat about 1.2lt of vegie stock in a pot.
* In another pot melt about 75g butter, then add 2 finely diced onion (from the garden if you are luck) for about 15 min on low.
* Add 355g risotto rice (wanted to finish the container I had) and stir so all the grains are covered.
* Stir in 2 ladles of the stock until it is absorbed. Keep adding a couple of ladles at a time letting the rice absorb it all. After abour 20min add the zucchini slices with the last few ladles of stock. Then the zucchini flowers and a handful of spinach leaves that had cooked a little in the hot stock.
* Finally add another 40g butter, a good sploosh of white wine and a handful of finely sliced basil. I gave it all a stir and popped the lid on for a wee while.
* I toasted up some amazing Tasmanin walnut pieces a friend gave me (for extra protein) to put on the top.
* Take of lid and give it another quick stir and season. Dish up and I added a few chucks of goats cheese (because I did't have any parmesan) and topped with the walnuts.
|The finishing result|
Gosh it was really good, I will have to make this again.
Have a look at Louise's blog to see how other people are doing with their zucchini.