Zucchini and Pea Risotto with Parmesan and Thyme

Remove the peas from their pods and rinse. Peel the shallot and chop finely. Heat the oil in a large saucepan and sweat the shallot until soft. Add the rice and cook until translucent.

Deglaze with the wine and a ladle of stock and stir continuously until liquid is completely absorbed. Continue adding stock, 1 ladle at a time, until rice is almost tender, around 30 minutes.

Rinse the zucchini and pat dry. Set the blossoms aside. Slice the zucchini and add to the rice along with the peas. Cook for another 10 minutes, or until the rice is al dente and creamy. 

Stir the cheese into the risotto and season with salt and pepper.