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
Scale
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
