Description
Zucchini and Squash Blossom Risotto is a creamy, flavorful Italian dish featuring tender Arborio rice cooked with zucchini, delicate squash blossoms, and finished with fragrant Parmigiano Reggiano.
Ingredients
Units
Scale
- Water: 1 L
- Onion (peeled, cut in half): 1 large
- Celery (cut in large pieces): 2 ribs
- Carrot (peeled, cut in large pieces): 1 large
- Extra virgin olive oil: 2 Tbsp
- Zucchini (diced): 2 medium
- Arborio rice: 320 g
- Dry white wine: 100 g
- Zucchini blossoms (stems, pistils, or stamens removed, cut in half): 10-12
- Parmigiano Reggiano cheese (freshly grated): 50 g
Instructions
- In a large pot, bring water to a boil and add onion, celery, and carrot. Simmer for 15–20 minutes to make a simple vegetable broth, then strain and keep the liquid warm.
- In a separate large skillet or pot, heat olive oil over medium heat and sauté diced zucchini for 3–4 minutes until slightly softened.
- Add Arborio rice to the zucchini and stir to coat in the oil for 1–2 minutes.
- Pour in dry white wine and cook until mostly absorbed.
- Gradually add the warm vegetable broth, one ladle at a time, stirring frequently and allowing liquid to be absorbed before adding more, until the rice is al dente and creamy (about 18–20 minutes).
- Gently fold in zucchini blossoms and cook for 2–3 minutes until wilted.
- Stir in grated Parmigiano Reggiano cheese, adjust seasoning with salt and pepper if needed, and serve immediately.
Notes
- Use fresh zucchini blossoms for the best flavor and delicacy.
- Stirring frequently helps release the rice’s starch, creating a creamy risotto without cream.
- Can add a knob of butter at the end for extra richness if desired.
- Serve immediately, as risotto is best fresh.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 5mg