Name: Zucchini and Squash Blossom Risotto
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Ingredients: 1L water; 1 large onion, peeled, cut in half; 2 ribs of celery, cut in large pieces; 1 large carrot, peeled and cut in large pieces; 2 Tbsp extra virgin olive oil; 2 medium zucchini, diced; 320g Arborio rice; 100g dry white wine; 10-12 zucchini blossoms, stems, pistils or stamens removed, cut in half; 50g Parmigiano Reggiano cheese, freshly grated

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risotto alle fiori di zucca

This squash blossom risotto is a beautifully light and creamy spring dish. Risotto doesn’t need to be wintery or heavy. When made with seasonal vegetables and a homemade vegetable broth, zucchini and squash blossom risotto is a fresh and comforting Italian dish.

Once the weather turns warm, I love to get out and explore the great outdoors. The local farms begin tilling and planting summer crops and wildflowers pop up everywhere, sometimes in the strangest places. If a poppy can grow in between the train tracks, anyone can make risotto!

When I see squash blossoms, I am immediately drawn to them! There’s something so fun about eating flowers. Adding the zucchini and its flowers to this risotto is a great way to incorporate multiple parts of the plant as a true homage to this sometimes overlooked vegetable.

This squash blossom risotto uses a homemade vegetable broth that is made with simple ingredients that I always have on hand. It is light and allows the other main flavors in the dish to shine.

Risotto is an excellent way to showcase fresh, seasonal produce. I usually have all the ingredients to make a basic risotto on hand. So I just need to add a vegetable that catches my eye at the market or grocery store.

Ingredients

Zucchini
Zucchini blossoms
Onion
Celery
Carrot
Arborio rice
Dry white wine
Parmigiano Reggiano cheese, freshly grated
Extra virgin olive oil

Italians commonly make risotto with a simple homemade vegetable broth consisting of onion, celery and carrot, which are vegetables most of us always have in the refrigerator. Of course, store-bought vegetable broth can be used.

Sometimes at farmers markets you will see small zucchinis still attached to their flowers. Botanically speaking, these are the female flowers of the plant, and when you see the flowers alone on a stem, these are the male flowers. Both are edible. In the center of the flower, female flowers have pistils and males have stamens, both of which we remove before cooking.

Step by Step

This zucchini flower risotto starts by making a simple homemade vegetable broth.

Add 1 liter of water to a large pot along with half an onion and a couple celery ribs and a carrot, cut into large chunks. Bring it up to a boil and make sure to season with salt. Lower the heat and simmer. The longer the better for broth, about 1 hour is ideal, but usually I forget to plan ahead. So, I just let it cook for 10-15 minutes and it will develop a nice light vegetable flavor. It doesn’t need to be overpowering, just enough to enhance the earthiness of the zucchini.

Meanwhile, mince the other half of onion and set aside.

Keep broth set over a very low heat just to keep warm.

To start on the risotto, heat a couple tablespoons of olive oil in a large sautépan set over medium-high heat. Sauté the onion, stirring occasionally, until soft and translucent, 3-5 minutes.

Add the arborio rice and stir to thoroughly coat with oil. Toast until the grains start to turn opaque, approximately 1-2 minutes.

Pour in the white wine and stir until the wine is absorbed.

Add a ladle or two of warm broth to the pan, enough to just cover the rice. Stir until it is almost all absorbed. Add the zucchini and another ladle of broth and continue to stir. Slowly add more broth, every time the liquid in the pan is almost completely absorbed by the rice. Never let the pan go dry. Continue to taste the rice for doneness and seasoning.

When the rice is mostly cooked but has a few minutes remaining, add the squash blossoms with a ladle of broth and finish cooking.

The total cooking process should take approximately 25 – 30 minutes, or until the rice has achieved a rich, creamy consistency. Risotto rice should have an al dente texture when cooked.

Season with salt and pepper to taste.

Turn off the heat and stir in Parmigiano Reggiano cheese and fresh basil leaves, optional.

Risotto is best served immediately.

Tips and FAQs

Store-bought vegetable or chicken broth can be substituted for the homemade broth. Remove half an onion, carrots and celery from the recipe.
For extra creamy squash blossom risotto, stir in a knob of butter at the end with the parmesan cheese
Add cooked shrimp for a heartier, protein-rich meal!

The common ratio for risotto is 3-1, broth to risotto. But it’s ok to have more broth rather than less warm and ready. Always taste the risotto for doneness rather than relying on measuring the exact amount of broth.

If you’ve mastered making risotto or want more practice, try tuscan mushroom risotto and purple carrot risotto!

Squash Blossom Risotto Recipe