Risotto with Zucchini and Pecorino

Preparation info
    • Difficulty


Appears in
Le Caprice

By AA Gill and Mark Hix

Published 1999

  • About

A great summer risotto. If you grow your own courgettes and don’t know what to do with all the flowers that appear with no courgettes on them, here’s the answer.


  • 60 ml olive oil
  • 4 shallots, peeled and finely chopped
  • 5 g


Heat the olive oil in a thick-bottomed pan and cook the shallots and thyme in it for a few minutes until they are soft, but not coloured.

Add the rice and stir it well with a wooden spoon.

Gradually add the hot stock, a little at a time, stirring constantly and ensuring that each addition has been fully absorbed by the rice before adding the next.

Meanwhile, cook the dic