Description
Squash blossom risotto is a delightful dish that combines creamy Arborio rice with the delicate flavors of fresh squash blossoms, creating a rich and satisfying meal.
Ingredients
- Arborio rice: 1 cup (about 200 g)
- Fresh squash blossoms: 8-10 blossoms, cleaned and trimmed
- Vegetable broth: 4 cups (about 1 liter), kept warm
- Onion: 1 medium, finely chopped
- Garlic: 2 cloves, minced
- White wine: 1/2 cup (about 120 ml)
- Parmesan cheese: 1/2 cup, grated (plus extra for serving)
- Olive oil: 2 tablespoons
- Fresh basil: a handful, chopped (for garnish)
- Salt and pepper: to taste
Instructions
- Prepare all ingredients by cleaning the squash blossoms, chopping the onion, and mincing the garlic.
- In a large skillet, heat olive oil over medium heat and sauté the onion until translucent.
- Add minced garlic and cook for an additional minute.
- Add Arborio rice and toast for 2-3 minutes, then pour in white wine and stir until absorbed.
- Gradually add warm vegetable broth, one ladleful at a time, stirring frequently for about 18-20 minutes.
- Fold in the squash blossoms and cook for an additional 2-3 minutes until tender.
- Remove from heat, stir in Parmesan cheese, and season with salt and pepper.
- Garnish with fresh basil and extra Parmesan cheese before serving.
Notes
- Use Arborio rice for the best creamy texture.
- Keep the broth warm while cooking to maintain temperature.
- For a vegan option, replace Parmesan cheese with nutritional yeast.
- Leftovers can be stored in an airtight container for 2-3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 10mg
Keywords: squash blossom, risotto, vegetarian, summer dish, creamy rice