Method

• 1.
  Remove the zucchini flowers, tear lengthways into thirds and set aside, then slice the zucchini into 5mm rounds.
• 2.
  Place the stock in a saucepan over high heat. Bring to the boil, then reduce heat to low and keep at a gentle simmer.
• 3.
  Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 7 minutes or until soft. Add the sliced zucchini and cook for 1 minute. Add the rice and stir for 1-2 minutes to coat the grains. Add wine and cook, stirring, for 1 minute or until evaporated. Stir in stock, a ladleful at a time, allowing each to be absorbed before adding the next. Continue adding stock, stirring constantly, for about 20 minutes until rice is al dente (you may not need to use all of the stock).
• 4.
  Remove the pan from the heat, season to taste, then stir in the butter, zucchini flowers and most of the parsley and parmesan. Divide the risotto among bowls, top with the remaining parsley and parmesan, drizzle with oil, then serve immediately.