4
Easy
20 minutes
30 minutes
Place a saucepan over a very low heat; add the butter and leave to melt. Add the sliced shallots, peppers and garlic. Fry until they soften but do not colour.
Add the rice and stir until well coated. Cook for 3 minutes, stirring continuously. Add the Marsala and cook for 2 minutes. Add the stock, a little at a time and stirring frequently, and cook until it is absorbed and the risotto is creamy. Fold in the parsley and set aside.
Heat the olive oil in a small pan over a medium heat. Divide the ricotta into 4 portions and gently fill the cavity of each courgette flower, closing the petals to finish. Gently fry in the olive oil until just golden. Season to taste and serve with the risotto.
Cook’s note: Courgettes with their flowers are very rare. If you can’t find them, simply grate the courgettes into the risotto and crumble over fresh ricotta to serve.
