Courgette risotto with crispy courgette flowers stuffed with ricotta & tarragon

Deep fried courgette flowers stuffed with ricotta, tarragon, lemon and a squeeze of honey, along with courgette and basil risotto - made with freshly grated courgettes.

We love serving it slightly on the soupy side - a fun, easy and light summer dinner recipe

1 clove garlic, chopped
1 small onion, chopped
350g risotto rice
200ml white wine
1 litre hot vegetable stock
2 courgettes, grated
150g cold diced butter
100g parmesan cheese
Juice of 1 lemon
Handful chopped basil
Salt and pepper

Courgette flowers
100g ricotta
1 tbsp tarragon chopped
1 lemon zest
¼ lemon juice
Squeeze honey
Salt and pepper

50g plain flour
20g corn flour
1/2 tsp salt
100ml ice cold sparkling water

Add olive oil to a pan, over a medium heat. Sauté the onions and garlic then add the rice and a knob of butter and cook for a few minutes to toast the rice.

Deglaze with the white wine and then start to cook the risotto by gradually adding the hot
stock, one ladle at a time, stirring continuously. Continue to cook for 15 minutes.

About five minutes from the end, add the grated courgette and mix well. Cook for a further
minute, then remove from the heat and beat the diced butter into the risotto rice. Finish with
the parmesan, lemon and basil. The risotto should be very loose, if its not then add a little
more stock.

For the courgette flowers - mix the ricotta, lemon, tarragon & honey together. Place into a piping bag (or use a teaspoon) and fill the flowers.

Place the flour & salt in a bowl and whisk in sparkling water, till a constancy of cream. Dip in your flowers then pop deep fry for a couple of minutes, take out and place on kitchen paper.

When ready to serve, spoon the risotto into warmed bowls, place a courgette flower on top and grate over a little Parmesan.