Stuffed Zucchini Flowers recipe (curtesy of Em)

You will need

• 2 tsp olive oil
• 1 small onion
• 1 clove garlic
• 1/2 cup arborio rice
• 1/4 cup dry white wine
• 1 1/2 cup vegetable stock
• 1/4 cup grated parmesan cheese
• 50g coarsely chopped fetta
• 18 (!) fresh zucchini (courgette) flowers
• 150g baby spinach leaves
• 1/3 cup basil leaves
• 1/3 cup flat leaf parsely
• 1 tbs balsamic vinegar
• 2/3 cup shaved parmesan

You do this

Make up a risotto with the onion, garlic, rice, wine & stock. Stir in fetta & parmesan.

Remove and discard stamen from zucchini flouwers. Fill (the flowers, not the stamen) with rice mixture, twist the petal tops to enclose filling. Place flowers on an oiled tray and bake uncovered ni a very hot oven for about 15 minutes until browned and heated through.

Meanwhile, combine spinach, basil & parsely in a bowl and toss with oil and vinegar. Serve the flowers with spinach salad and sprinkle with shaved parmesan.