Ingredients
For the risotto
1 litre/1¾ pints chicken or vegetable stock
75g/3oz butter
1 onion, finely chopped
1 garlic clove, finely chopped
250g/9oz arborio rice
75ml/3fl oz dry white wine
2 courgettes, finely chopped
3 yellow pattypan squashes, cut into quarters
3 green pattypan squashes, cut into quarters
110g/4oz parmesan, grated
salt and freshly ground black pepper
For the tempura courgettes
300ml/10½fl oz vegetable oil
50g/2oz plain flour
50g/2oz cornflour
pinch salt
110-150ml/4-6fl oz sparkling water
4 small courgettes with flowers attached
Method
1. Heat the chicken stock in a pan over a low heat to a gentle simmer.
2. Meanwhile, melt 25g/1oz of the butter in a separate pan over a medium heat, then add the onion and garlic and cook for a few minutes, until softened but not coloured.
3. Add the rice and cook for one minute, stirring to coat the rice in the butter.
4. Add the wine and bring to the boil. Cook to reduce the liquid by half, then add the warm stock one ladleful at a time, stirring constantly after each addition until nearly all the stock is absorbed, before adding the next ladleful. Cook until the rice is cooked, but still a little al dente.
5. Heat a separate frying pan and melt 25g/1oz of the butter. Add the courgettes and pattypan squash and fry for 2-3 minutes, until golden-brown all over and just tender.
6. Add the courgettes and patty pans to the risotto and stir well to combine.
7. Add the remaining 25g/1oz of butter, the parmesan and season, to taste, with salt and freshly ground black pepper.
8. For the tempura courgettes, heat the oil in a deep, heavy-based pan until a breadcrumb sizzles and turns brown when dropped in it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
9. Place the flour, cornflour and salt into a bowl and add the sparkling water.
Stir to combine very briefly, until the batter just comes together, leaving any lumps.
10. Dip the courgettes and their flowers into the batter to coat completely, then place straight into the hot oil. Fry on each side until crisp and golden-brown, then remove from the pan with a slotted spoon and drain onto kitchen paper.
11. To serve, spoon equal portions of risotto onto each plate and place a tempura courgette on top.
