Summer Vegetable Risotto

Remember those flowers? Now I am reaping the much awaited fruits, and it is going to be fun from now on.

This is my very first crop and I turned it into an early summer risotto that was light and delicious. The vegetables included, zucchini, string beans, and peas, with the addition of zucchini flowers. I used the trick of boiling the pea pods in the water to flavor it, that's how the traditional Venetian dish Risi e Bisi is made. If you want a heartier risotto you can use either a vegetable or a chicken broth.

Summer Vegetable Risotto

1 large shallot, finely chopped
2 cups mixed vegetables, diced
2 quarts boiling water
1 cup arborio rice
EEVO
1.5 oz butter
Grated parmesan to taste
Zucchini flowers, roughly cut
Salt and pepper
1 tablespoon chopped parsley

Cook the shallot in the olive oil until translucent. Add the diced vegetables and cook for few minutes. Add the rice and stir until it becomes translucent and has absorbed any liquid in the pan. Add a ladle of the boiling broth at a time, only when most of the previous liquid has been absorbed, stirring often. Cook for 20-25 minutes until al dente, add the zucchini flowers, parsley, cheese and butter and let rest for 2 minutes. Serve immediately, piping hot.

Buon Appetito!