Description
This Squash Blossom Risotto is a creamy and flavorful Italian dish featuring delicate squash blossoms, Arborio rice, and fresh herbs. Perfect for summer, it combines the richness of Parmesan cheese and butter with a subtle hint of lemon zest, making it a must-try vegetarian main course that showcases seasonal ingredients beautifully.
Ingredients
Scale
Risotto Base
- 1 cup Arborio rice
- 2 tablespoons olive oil
- 1 small shallot, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 4 cups vegetable broth, warmed
Finishing Ingredients
- 1/2 cup grated Parmesan cheese
- 1 tablespoon unsalted butter
- 10–12 fresh squash blossoms, cleaned and torn into large pieces
- 1/4 cup chopped fresh basil or parsley
- Salt and pepper to taste
- Lemon zest (optional for garnish)
Instructions
- Sauté aromatics: In a large saucepan, heat olive oil over medium heat. Add the finely chopped shallot and minced garlic, sautéing for 2–3 minutes until softened and fragrant.
- Toast rice: Add the Arborio rice to the pan and stir for 1–2 minutes to coat each grain with oil and lightly toast it, which helps develop flavor and texture.
- Deglaze with wine: Pour in the dry white wine and cook while stirring constantly until the wine is fully absorbed by the rice.
- Add broth gradually: Begin to add the warm vegetable broth one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding the next, continuing this process for 18–20 minutes until the rice becomes creamy and al dente.
- Incorporate finishing ingredients: Stir in the grated Parmesan cheese, unsalted butter, and torn squash blossoms. Cook for an additional 2–3 minutes, just until the blossoms wilt gently.
- Season and garnish: Season the risotto with salt and pepper to taste. Stir in the chopped fresh basil or parsley and, if desired, garnish with a sprinkle of lemon zest for a fresh, bright finish. Serve warm immediately.
Notes
- Use only fresh squash blossoms and clean them gently by removing the stems and inner stamens.
- If squash blossoms are unavailable, substitute with baby zucchini or zucchini flowers.
- Serve immediately for the best texture and flavor as risotto tends to thicken when cooled.
