Squash Blossom Risotto

A delicate and creamy Italian-inspired risotto that showcases the floral elegance of squash blossoms. Infused with Parmesan, white wine, and a hint of lemon, this dish is both luxurious and light—perfect for a special meal or a seasonal treat.

Why You’ll Love This Recipe

• Subtle, floral notes from fresh squash blossoms
• Rich and creamy texture from classic risotto technique
• Balanced with savory Parmesan and a touch of citrus
• Elegant and eye-catching for entertaining
• Customizable with summer vegetables or fresh herbs

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 24 fresh squash blossoms
• 5 cups hot vegetable broth
• 2 tbsp olive oil
• 4 tbsp butter, divided
• 1 large shallot, finely diced
• 1½ cups arborio or carnaroli rice
• ½ cup dry white wine
• ½ cup grated Parmesan cheese
• Zest of 1 lemon (optional)
• Salt and pepper, to taste
• 4 tbsp ricotta cheese, for topping (optional)

directions

this recipe

1. Prepare the blossoms: Remove stems and stamens from all squash blossoms. Set half aside and blend the rest with 2 cups of hot broth until smooth. Add to the remaining broth and keep warm.
2. Sauté the shallot: In a large skillet, heat 2 tbsp butter and olive oil over medium heat. Add the shallot and cook until translucent, about 5 minutes.
3. Toast the rice: Stir in the rice and cook for 2–3 minutes until slightly translucent. Add wine and stir until fully absorbed.
4. Add broth gradually: Begin adding the warm broth a ladle at a time, stirring constantly. Let the rice absorb each ladle before adding the next. This takes 18–20 minutes.
5. Finish the risotto: When the rice is al dente and creamy, stir in the remaining butter, Parmesan, and reserved sliced blossoms. Add lemon zest if using. Adjust seasoning with salt and pepper.
6. Serve: Spoon into bowls and top each serving with a dollop of ricotta and a drizzle of olive oil.

Servings and timing

• Serves: 4
• Prep time: 10 minutes
• Cook time: 30–35 minutes
• Total time: 45 minutes

Variations

• Add sautéed zucchini or cherry tomatoes for color and contrast
• Stir in fresh basil, thyme, or mint at the end for herbal notes
• Use squash blossom-infused butter for extra depth
• Swap Parmesan for Pecorino Romano for a sharper taste
• Top with toasted pine nuts for a crunchy element

storage/reheating

• Storage: Store in an airtight container in the fridge for up to 3 days
• Reheating: Reheat gently with a splash of broth or water to restore creaminess
• Freezing: Not recommended, as the texture will suffer

FAQs

What kind of rice is best for risotto?

Arborio or carnaroli are ideal—they absorb liquid without losing their shape.

How do I clean squash blossoms?

Rinse gently, remove stems and stamens, and pat dry. Check for any insects inside.

Is the ricotta topping necessary?

It’s optional but adds richness and a pretty finish.

Can I skip the wine?

Yes, just use extra broth, though the wine adds depth of flavor.

What does a squash blossom taste like?

Mild, slightly sweet, and floral—pairs beautifully with creamy dishes.

Can I make this vegan?

Yes, use olive oil instead of butter and vegan cheese alternatives.

Can I make it ahead?

Risotto is best fresh, but you can prep the broth and blossoms in advance.

Can I use other flowers?

Zucchini blossoms are ideal, but nasturtiums or calendula can be used with care.

Is this a main or a side dish?

It can be both—serve as a starter or alongside grilled vegetables or fish.

Can I use chicken stock instead?

Yes, but use vegetable broth to keep it vegetarian.

Conclusion

Squash Blossom Risotto is a celebration of summer’s most delicate bounty. Creamy, colorful, and rich in subtle flavor, it’s an elegant dish that brings freshness and finesse to your table. Whether served as a main or a stunning side, it’s bound to impress with every bite.

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