Primavera Risotto with Deep-Fried Courgette Flowers - James Martin Chef
This Primavera Risotto with Deep-Fried Courgette Flowers dish is packed with gorgeous veg including asparagus, broad beans, petit pots and spring onions.
Ingredients
- 50g Butter
- 200g Risotto Rice
- 100g petit pois
- 4 spring onions, sliced
- 200g broad beans
- 300g asparagus, sliced
- 1 shallot, peeled and diced
- 1 clove of garlic chopped
- 500ml veg stock
- 50g mascarpone
- 100ml white wine
- 25g Parmesan or vegetarian alternative, grated
- 4 courgette flowers
- 2 egg whites
- 25g cornflour
- A splash of water
- Pea shoots
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