Description
This Squash Blossom Risotto is a creamy, comforting Italian rice dish perfect for summer, combining the delicate flavors of fresh squash blossoms, zucchini, and Parmesan cheese. Cooked slowly on the stovetop, the Arborio rice absorbs a flavorful broth and white wine, finished with a touch of fresh basil for garnish. Ideal as a main course, this vegetarian risotto is both elegant and satisfying.
Ingredients
Scale
Broth and Liquids
- 4 cups low-sodium chicken or vegetable broth
- 1/2 cup dry white wine
Base Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 1/2 cups Arborio rice
Vegetables
- 10 to 12 squash blossoms, stems removed and sliced
- 1 small zucchini, finely diced
Cheese and Seasoning
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh basil for garnish
Instructions
- Warm the broth: Heat the low-sodium chicken or vegetable broth in a saucepan over low heat, keeping it at a gentle simmer throughout the cooking process.
- Sauté aromatics: In a large skillet or wide pot, warm olive oil and unsalted butter over medium heat. Add finely diced onion and cook until soft and translucent, about 3 minutes. Stir in minced garlic and cook for another 30 seconds until fragrant.
- Toast the rice: Add Arborio rice to the skillet and stir to coat each grain evenly with the oil and butter mixture, ensuring even toasting without browning.
- Deglaze with wine: Pour in the dry white wine and cook, stirring occasionally, until most of the liquid has evaporated, infusing the rice with delicate wine flavor.
- Add broth gradually: Begin adding the warm broth one ladleful at a time, stirring frequently and waiting until each addition is mostly absorbed before adding the next. This allows the rice to release its starch, creating a creamy texture.
- Incorporate zucchini: About 12 minutes into cooking, add the finely diced zucchini, continuing to add broth and stir as the rice cooks.
- Finish with squash blossoms: When the rice is creamy and tender, after approximately 18 to 20 minutes total cooking time, gently fold in the sliced squash blossoms to prevent tearing and preserve their delicate texture.
- Season and rest: Stir in grated Parmesan cheese, salt, and black pepper. Remove the pot from heat, cover, and let the risotto rest for 2 minutes to thicken and blend flavors.
- Serve: Spoon the risotto into bowls, garnish with fresh basil leaves and additional Parmesan cheese as desired, and serve immediately for best texture and flavor.
Notes
- If your squash blossoms are very delicate, add them at the very end of cooking to prevent tearing.
- If squash blossoms are unavailable, substitute with additional zucchini for a similar texture.
- Use low-sodium broth to better control the salt content in the dish.
- Stir frequently to ensure the risotto achieves its signature creamy consistency without sticking to the pan.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
