Serves 6
2tsp olive oil
1 small onion, chopped finely
1 clove garlic, peeled and crushed
100g arborio rice
425ml vegetable stock
50g feta cheese, chopped coarsely
18 fresh courgette flowers, washed.
Heat oil in a saucepan and cook the onion and garlic until soft. Add the rice and stir well.
Add the stock and bring to the boil. Reduce heat and simmer, stirring occasionally, for about 12 minutes, until the rice is tender and the liquid has been absorbed.
Stir in the feta and leave to cool.
Remove and discard the stamens from the courgette flowers.
Fill he flowers with the rice mixture. Twist the petal tops to enclose the filling.
Place flowers on a baking tray and cook at 200C/ Gas 7 for about 15 minutes until browned slightly.
