RISOTTO WITH VEGETABLES AND ZUCCHINI FLOWERS

Rice entree - vegetarian - celiacs and lactose intolerants-safe (read notes below)

1/2 cup diced carrots

1/2 cup diced zucchini

1/2 cup peas

1/2 cup diced green onions

1 1/4 cup carnaroli rice

5 cups vegetable stock at least

6-8 zucchini flowers

2 tbsp extra virgin olive oil

1/2 cup dry white wine

2 tbsp grated parmigiano

Put stock in a covered pot on high heat until it boils, then lower heat to simmer.

Prepare the flowers. Open each flower, remove bottom and pistil; wash and pat dry each flower, then cut them in thin strips.

Meanwhile, in a big non-stick skillet warm the olive oil and sautee all the vegetables for 5 minutes, stirring often.

Stir in rice, add wine and let evaporate. Add stock, a ladle at a time, stirring often to prevent sticking, but not continuously. Cook until al dente, about 18-20 minutes.

When the risotto is ready, add flowers, parmigiano and a couple extra tbsp of olive oil (or butter) stir and serve immediately.

This recipe serves 4.

- You can find zucchini flowers at the farmers' market but the availability is limited and, once you buy them, you have to use them within 2 days, at most.

- Carnaroli is the best variety for risotto: a little less starchy and not as easy to overcook as the others.

- You can also add green beans, artichoke hearts, tomaotes, red onions and other vegetables you like.

- It's celiac-safe and vegetarian.

- To make it lactose intolerants safe, don't use parmigiano or butter.