Zucchini flowers risotto

So light and creamy!

#risotto #zucchiniflowers #veggiemeals #lunchideas #vegetariandishes #meatfreesunday #lightandyummy

If you need a lunch idea and you’ve only got 30 minutes, this is definitely one of our top picks. My family says it’s the best risotto in my repertoire and it is so very simple, light and quick. Here you are a complete and healthy meal that’s packed with veggies, gluten-free and vegetarian!

Ingredients

• 1 Tbs olive oil (about 20 g)

• 2 garlic cloves

• 1/2 onion, chopped (about 50 g)

• 100 g zucchini flowers, washed and chopped

• 150 g zucchini, washed and chopped

• 1 branch parsley, chopped

• 320 g Carnaroli rice

• 1/2 glass white wine or extra broth (about 60 g)

• 650/700 ml vegetable broth

• 30 g freshly grated Parmesan cheese

• 20 g butter or Philadelphia cheese (optional)

Instructions

1. First of all prepare your broth by boiling 1 l of water with one cube of vegetable stock;

2. Add olive oil, garlic cloves, chopped onion and zucchini to a pan over medium-high heat. Cook for about 3 minutes, then add in chopped zucchini flowers;

3. Stir in rice and cook until it starts to lightly brown, about 2 minutes. Remove garlic and add in wine (or the same quantity of broth) and cook until evaporated while stirring;

4. Add warmed broth one ladle at a time stirring until evaporated after each addition. This will take about 25/30 minutes;

5. When the rice is cooked turn the heat off, top it with parsley, Parmesan cheese and butter or cream cheese (this is optional), put the lid back on and let sit for a couple of minutes until the cheese has melted. When ready to serve it, give your risotto a gentle stir so the butter/cream cheese and rice get combined to the rest of the ingredients.
   

A little tip: make sure you don’t wait too long until you serve it. Risotto tastes good if eaten right on spot!