If there’s one dish that sings of late spring and summer elegance, it’s Squash Blossom Risotto. This creamy Italian classic turns gorgeous golden squash blossoms and tender zucchini into a dish that’s both stunning on the plate and full of fresh, garden-inspired flavor. Light yet undeniably comforting, the risotto is kissed with Parmesan and basil, creating a symphony of creamy, savory, and subtly floral notes—an ideal centerpiece for a special weeknight or relaxed weekend dinner.
Ingredients You’ll Need
The beauty of Squash Blossom Risotto is how a handful of quality staples come together to create something extraordinary. Each ingredient brings its own color, fragrance, or depth—simple, yet essential, and totally worth seeking out when blossoms are in season.
- Olive oil: Adds a silky base and a hint of fruitiness for the risotto’s foundation.
- Unsalted butter: Gives the finished risotto that ultra-creamy texture and gentle richness.
- Onion: Finely chopped onion melts into the background, adding subtle sweetness and body.
- Garlic: Two cloves, minced, to add a fragrant boost and a savory Italian undertone.
- Arborio rice: The star of any risotto, yields a creamy, chewy bite that soaks up every flavor.
- Dry white wine: Brightens the dish, adding acidity to balance the richness (choose something you’d happily sip!).
- Vegetable broth: Warm it up—this is what makes your risotto luscious and full-bodied.
- Zucchini: Chopped for sweetness and texture; the perfect veggie partner for squash blossoms.
- Squash blossoms: Fresh and delicate, add them at the end for vibrant color and a subtle floral taste.
- Parmesan cheese: Grated for nutty, salty depth (don’t skimp on the real deal!).
- Fresh basil: Chopped, to lend a burst of herby, summery flavor and brilliant green color.
- Salt: To taste, bringing all the flavors into sharp focus.
- Pepper: For finishing, adding gentle heat and aromatic complexity.
- Lemon wedges: Serve on the side for a zippy, fresh squeeze right before digging in.
How to Make Squash Blossom Risotto
Step 1: Sauté the Aromatics
Begin by heating your olive oil and butter together in a large saucepan set over medium heat. Once the butter melts and the two blend, toss in your finely chopped onion. Sauté for three to four minutes, letting the onion turn soft and translucent—this gentle start infuses the risotto with foundation flavor without any bitterness. Next, stir in the garlic and let it cook just for a minute until fragrant.
Step 2: Toast the Rice
Pour the arborio rice into the pan, stirring constantly to coat every grain with the buttery, oniony goodness. Let it toast for about one to two minutes, just until the edges look slightly translucent. This step gives the risotto its signature nutty depth and ensures a creamier texture down the line.
Step 3: Deglaze with Wine
Splash in your dry white wine and stir, scraping up any bits stuck to the bottom. Let the wine bubble away, infusing the rice with brightness and acidity. When most of the liquid has vanished, you know it’s time for the main event.
Step 4: Add Broth Gradually
Now comes some kitchen magic: Add the warm vegetable broth half a cup at a time, stirring often. Wait until most of the broth is absorbed before each new pour—this gentle, patient technique coaxes out risotto’s signature creamy texture. After about ten minutes, toss in the chopped zucchini so it cooks along with the rice.
Step 5: Finish with Squash Blossoms, Cheese, and Basil
When the rice is creamy and just tender (about 18 to 20 minutes total), gently fold in the squash blossoms. This is the moment Squash Blossom Risotto truly comes alive with color and fragrance. Stir in the Parmesan cheese and fresh basil. Taste, then season with salt and pepper as needed. Serve the risotto hot, with lemon wedges on the side for that bright citrus finish.
How to Serve Squash Blossom Risotto
Garnishes
A sprinkle of extra Parmesan and a flutter of fresh basil are classic finishing touches. For extra wow-factor, save a few whole squash blossoms to lay on top, or add a light drizzle of your best olive oil and a twist of black pepper.
Side Dishes
Serve Squash Blossom Risotto alongside simple green salads tossed in tangy vinaigrette, or pair it with roasted asparagus or blistered cherry tomatoes. For a heartier spread, offer some crusty bread to mop up every creamy bite.
Creative Ways to Present
Go elegant by serving risotto in shallow pasta bowls with whole squash blossoms artfully arranged, or take a rustic route with a big communal platter for everyone to dig into. For small gatherings, individual ramekins make a lovely appetizer or tasting portion.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, cool the Squash Blossom Risotto quickly and store it in an airtight container in the fridge for up to three days. The flavors meld beautifully, making lunch the next day just as satisfying.
Freezing
While risotto is best fresh, you can freeze it if needed. Spoon cooled portions into freezer-safe containers, leaving room for expansion. Thaw overnight in the refrigerator before reheating, though the texture may be a bit less creamy.
Reheating
To bring leftover risotto back to life, reheat gently in a saucepan over low heat. Add a splash of broth or water to loosen it up, and stir frequently to regain that creamy consistency. Finish with a dusting of Parmesan and a squeeze of lemon if you like.
FAQs
Can I make Squash Blossom Risotto without wine?
Absolutely! If you prefer to skip wine, simply add an extra half cup of broth and a tiny splash of lemon juice to provide a bit of tang, though the risotto will still turn out beautifully.
What’s the best way to clean squash blossoms?
Gently open each blossom and check for any bugs or dirt, then use a soft brush or rinse quickly under cool water. Pat them dry carefully with a towel to preserve their delicate petals.
Are there substitutes for arborio rice?
Arborio is ideal for the risotto’s creaminess, but Carnaroli or Vialone Nano are excellent alternatives. Avoid long-grain rice, as it won’t give you the same luxurious texture.
Can I make Squash Blossom Risotto vegan?
Yes! Swap in plant-based butter and use nutritional yeast instead of Parmesan. The result is still luscious and full of summery flavor.
What’s the secret to perfectly creamy risotto?
Stir regularly, add warm broth gradually, and don’t rush. Letting the rice release its starch slowly is crucial for that dreamy, silky texture every risotto lover craves.
Final Thoughts
I hope you’ll give this Squash Blossom Risotto a try while the blossoms are in season—it’s a dish that effortlessly transforms humble ingredients into a meal worth lingering over. Grab a spoon, call your favorite people to the table, and savor a summer evening with every creamy, garden-fresh bite!
Print
Squash Blossom Risotto Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian, Gluten-Free (with GF broth)
Description
Indulge in the flavors of summer with this delightful Squash Blossom Risotto. Creamy arborio rice cooked to perfection with zucchini, fresh squash blossoms, and a hint of Parmesan, creating a vibrant and satisfying dish that is sure to impress.
Ingredients
Main Ingredients:
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup arborio rice
- ½ cup dry white wine
- 4 cups vegetable broth, kept warm
Additional Ingredients:
- 1 cup chopped zucchini
- 8–10 fresh squash blossoms, cleaned and stems removed
- ½ cup grated Parmesan cheese
- ¼ cup chopped fresh basil
- Salt and pepper, to taste
- Lemon wedges, for serving
Instructions
- Prepare the Risotto: Heat olive oil and butter in a large saucepan. Add onion, cook until softened. Stir in garlic, add arborio rice, and toast briefly. Pour in white wine and cook until absorbed.
- Cook the Rice: Add warm vegetable broth gradually, stirring often. After 10 minutes, add zucchini. Continue adding broth until rice is creamy and tender.
- Finish the Dish: Gently fold in squash blossoms, Parmesan, and basil. Season with salt and pepper. Serve hot with lemon wedges.
Notes
- Squash blossoms cook quickly and should be added at the end.
- For a richer dish, consider stirring in a splash of cream before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop, Simmering
- Cuisine: Italian
Nutrition
- Serving Size: about 1 ½ cups
- Calories: 360
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 25 mg
