Zucchini Flower Risotto

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* Exported from MasterCook *

 

Zucchini Flower Risotto

 

Recipe By : Regina's Vegetarian Table

Serving Size : 1 Preparation Time :0:00

Categories : Grains Italian

 

Amount Measure Ingredient -- Preparation Method

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4 ounces abrorio rice

1 tablespoon white onions -- finely chopped

1 tablespoon carrot -- finely chopped

1 tablespoon celery -- finely chopped

3 tablespoons zucchini -- finely chopped

1/2 teaspoon garlic -- minced

3 tablespoons parsley,basil thyme,chives,rosemary -- finely

chopped

1 cup dry white wine

6 ounces zucchini flowers -- coarsely chopped

vegetable stock -- hot

extra virgin olive oil

rocca reggiano cheese -- grated(optional)

 

Sauté carrots, onions, celery and garlic in 1 Tbsp. olive oil until soft (do

not brown). Add rice and continue to cook for one minute. Add wine and

cook until the wine is almost evaporated. Add vegetable stock or water 4

oz. at a time, each time letting the liquid almost evaporate. Cook for 20

minutes (stirring constantly) before you add the zucchini and the zucchini

flowers. Finish cooking until the rice is 'al dente', and there is

moistness similar to oatmeal. Turn the heat lower, while stirring; add the

herbs, 2 oz. olive oil and 2 oz. cheese. Season for salt and serve on a

dinner plate.

 

 

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NOTES : serve 4

- from Capo in Santa Monic

 

http://www.pbs.org/regina/recipes2/series_300/e303r.htm

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