Description
A delicate and creamy Squash Blossom Risotto that highlights the subtle flavor of fresh squash blossoms combined with creamy Arborio rice, Parmesan cheese, and a hint of white wine for an elegant and satisfying Italian dish perfect for summer.
Ingredients
Scale
Main Ingredients
- 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 or chicken broth, kept warm
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 8–10 fresh squash blossoms, stamens removed and roughly chopped
- Salt and black pepper to taste
Garnish
- Fresh basil or chives (optional)
Instructions
- Sauté Aromatics: In a large saucepan, heat the olive oil over medium heat. Add the finely chopped shallot and sauté for 2–3 minutes, or until translucent. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Toast Rice: Add the Arborio rice to the saucepan and cook, stirring frequently, for 1–2 minutes. This toasts the rice lightly and coats it in oil, enhancing its nutty flavor.
- Deglaze with Wine: Pour in the dry white wine and cook, stirring constantly, until most of the liquid has been absorbed by the rice.
- Add Broth Gradually: Begin adding the warm broth one ladle at a time, stirring often and allowing the rice to absorb the liquid completely before adding more. Continue this process for 18–20 minutes until the rice is tender with a slight bite (al dente).
- Incorporate Squash Blossoms: When the risotto is nearly cooked, gently fold in the chopped squash blossoms. Cook for an additional 2–3 minutes until the blossoms wilt and become tender.
- Finish Risotto: Remove the saucepan from heat. Stir in the grated Parmesan cheese and unsalted butter until melted and creamy. Season with salt and freshly ground black pepper to taste.
- Serve: Serve the risotto immediately, garnished with fresh basil or chives if desired for a fragrant and colorful presentation.
Notes
- Squash blossoms are delicate; adding them at the end preserves their texture and bright flavor.
- For extra creaminess, stir in a splash of heavy cream along with the last ladle of broth.
- This risotto pairs wonderfully with grilled chicken, shrimp, or a crisp white wine.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course, Side Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approximately 1 cup cooked risotto)
- Calories: 350
- Sugar: 2 g
- Sodium: 440 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 20 mg
