Ingredients for 4 people
280 gr rice carnaroli or arborio
2 zucchini
6-8 zucchini flowers
1 little onion
½ glass of white wine
Vegetal broth (celery,carrot, onion and few rock salt)
2 spoons of olive oil + 1 spoon for mix risotto at the end of cooking
Parmesan
![IMG_0050 con logo](http://www.cooked4u.it/wp-content/uploads/2019/07/IMG_0050-con-logo.jpg)
PREPARATION
30 minutes
COMPLEXITY
Easy
TYPE
Main Course
Procedure
![IMG_0030 con logo](http://www.cooked4u.it/wp-content/uploads/2019/07/IMG_0030-con-logo.jpg)
![IMG_0032 con logo](http://www.cooked4u.it/wp-content/uploads/2019/07/IMG_0032-con-logo.jpg)
![IMG_0039 con logo](http://www.cooked4u.it/wp-content/uploads/2019/07/IMG_0039-con-logo.jpg)
![IMG_0043 con logo](http://www.cooked4u.it/wp-content/uploads/2019/07/IMG_0043-con-logo.jpg)
Cut onion in little pieces and brown them into oil. Cut zucchini into little cubes and add to the pot. Cook for about 5 minutes and then add rice. Toast it and add white wine. Continue the cooking with broth and 2 minutes after the end add the flowers cutted into little pieces. Mix with oil and parmesan as you like.