Description
A creamy and flavorful Italian Squash Blossom Risotto featuring tender Arborio rice cooked slowly in vegetable broth with delicate squash blossoms, Parmesan cheese, and a touch of cream for a luxurious finish. Perfect as a main course, this vegetarian risotto highlights fresh summer flavors with a smooth, rich texture.
Ingredients
Scale
Main Ingredients
- 1 cup Arborio rice
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter (divided)
- 1 small shallot (finely chopped)
- 2 cloves garlic (minced)
- 1/2 cup dry white wine
- 4 cups vegetable broth (warmed)
- 8–10 fresh squash blossoms (stems and stamens removed, roughly chopped)
- 1/2 cup grated Parmesan cheese
- 1/4 cup heavy cream (optional)
- Salt and black pepper to taste
- Chopped fresh basil or parsley for garnish
Instructions
- Prepare the broth and aromatics: In a medium saucepan, warm the vegetable broth over low heat and keep it simmering. In a large sauté pan or saucepan, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped shallot and cook for 2–3 minutes until softened.
- Add garlic and rice: Stir in the minced garlic and cook for another 30 seconds until fragrant. Add the Arborio rice, stirring to coat each grain with the oil and butter. Toast the rice for about 2 minutes to develop a nutty flavor.
- Deglaze with wine: Pour in the white wine and stir continuously until it is fully absorbed by the rice.
- Cook the risotto with broth: Add the warm vegetable broth one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding the next. Continue this process for about 18–20 minutes, until the rice becomes tender and creamy.
- Incorporate squash blossoms: In the last 5 minutes of the cooking process, gently fold in the roughly chopped squash blossoms, allowing them to soften and blend with the risotto.
- Finish the risotto: Once the rice is cooked to creamy perfection, stir in the remaining tablespoon of butter, Parmesan cheese, and heavy cream if using. Season with salt and black pepper to taste.
- Serve: Remove the risotto from heat, garnish with freshly chopped basil or parsley, and serve immediately while warm.
Notes
- Handle squash blossoms gently—they’re delicate and best used fresh.
- For added flavor, stir in lemon zest or top with a drizzle of truffle oil before serving.
- This dish pairs well with grilled vegetables or a light salad.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
