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Courgette Risotto with Deep-Fried Courgette Flowers

A creamy vegetable risotto featuring mascarpone and ricotta, topped with crispy battered courgette flowers and fresh basil oil.

VegetarianDinnerItalianCourgetteRisotto
Estimated Nutrition
Calories
1068.2
kcal / serving
4272.8 kcal total
Carbs
78.1g
per serving
312.4 g total
Fat
72.2g
per serving
288.6 g total
Protein
26.1g
per serving
104.4 g total
Cook Time
25
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
1
tbsp
Fresh Yeast
1
pinch
Sugar
CondimentsSauces
1
tsp
Cider Vinegar
Dairy
25
g
Butter
for risotto base
3
tbsp
Mascarpone
25
g
Parmesan
freshly grated, for stirring in
25
g
Butter
to finish risotto
225
g
Ricotta
15
g
Parmesan
for garnish
Fruits
1
piece
Lemon
zest and juice
GrainsCereals
250
g
Arborio Rice
200
g
Plain Flour
Liquids
150
ml
White Wine
1
l
Vegetable Stock
can use chicken stock if not vegetarian
175
ml
Tonic Water
25
ml
Vodka
NutsSeeds
1
clove
Garlic
finely chopped
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
10
g
Basil
OilsFats
500
ml
Vegetable Oil
for deep frying
100
ml
Olive Oil
Vegetables
1
piece
Onion
finely chopped
150
g
Courgette
diced
8
piece
Courgette Flowers

Method

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