Sunday Herald Sun - Stellar - - Weekly Planner -

SERVES: 4 "Lovely and fresh, but still fill­ing"

2 tbs ex­tra vir­gin olive oil 1 onion, chopped 2 gar­lic cloves, crushed 1½ cups (330g) ar­bo­rio rice 150ml dry white wine 1L chicken or veg­etable stock 200g mas­car­pone 75g grated pecorino or parme­san, plus ex­tra to serve Juice and zest of 1 lemon 6 baby zuc­chini with flow­ers at­tached (or 3 small zuc­chini) 1 cup (120g) fresh or frozen peas Chili flakes to serve (op­tional) Heat oil in deep fr­pan with a lid over medium heat. Cook onion 2-3 min­utes un­til soft­ened. Add gar­lic and rice and cook - 1-2 min­utes un­til fra­grant. Add wine and cook 1-2 min­utes un­til re­duced. Add stock, a few ladle­fuls at a time, un­til ab­sorbed. Mean­while, com­bine mas­car­pone with half the pecorino, lemon juice, zest , salt and pep­per and set aside. Re­move zuc­chini flow­ers, tear in half length­ways (dis­card­ing sta­mens) and set a side. Slice into rounds. When the risotto is al dente, stir through zuc­chini and peas. Cook 1-2 min­utes to heat through. Re­move from heat. Stir in re­main­ing parme­san and half the mas­car­pone. Cover with the lid and rest for 1-2 min­utes. Serve topped with re­main­ing mas­car­pone, chilil flakes and zuc­chini flow­ers.

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