Go Back

Black risotto with courgettes, goats cheese, herbs and edible flowers

Soak overnight before cooking.
Course: Main Course, Starters
Cuisine: Italian, Risotto
Keyword: Black rice, Goats cheese, Risotto


  • 3 tbsp olive oil
  • 2 courgettes, sliced finely
  • 320 g black risotto rice
  • glass white wine
  • 1.2 litres of hot vegetable stock
  • bunch herb of your choice
  • knob butter
  • 150 g soft goats cheese, sliced
  • 5 edible flowers such as wild fennel to decorate
  • ground black pepper


  • Heat up the olive oil and fry the courgettes
  • Add the risotto rice, then the white wine
  • Gradually add the hot stock until each spoonful is absorbed. Keep stirring.
  • Add a herb of your choice such as parsley, coriander, thyme, marjoram, tarragon, basil
  • Stir in a big knob of butter
  • Decorate with sliced goats cheese, edible flowers and black pepper