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Lemon and Courgette Flower Risotto

Lemon and Courgette Flower Risotto

Serves pea 6 Clock icon 40 minutes
This fresh, creamy risotto is a wonderful way to cook with courgette flowers, now in season.

6 Farmdrop products in this recipe

£ 23 .60
6 items.

Here's how you do it

  1. Sweat the onion in olive oil until soft, then add the garlic and cook for 30 seconds.
  2. Turn up the heat and add the white wine, cook out for 30 seconds.
  3. Remove the flowers from the courgettes and set aside. Slice the courgettes into 1 cm rounds.
  4. Stir the courgette rounds and the risotto rice into the pan.
  5. Have the stock in a separate pan on the heat; add a ladle at a time to the rice, stirring constantly, until all the stock is absorbed and the rice is al dente.
  6. Stir in the juice and zest of the lemon, butter and parmesan. Taste and season with salt and pepper.
  7. Slice the courgette flowers in half vertically, then stir through the risotto and serve.


  • 1 organic onion, finely chopped
  • 1 organic clove of garlic, finely chopped
  • 6 baby courgettes with flowers
  • 400g arborio risotto rice
  • zest and juice of 1 lemon
  • 1tbsp butter
  • 40g parmesan

What you'll need

  • 1.2l hot chicken stock (or veg)
  • 100ml white wine
  • salt and pepper

Suitable for

  • Gluten free