Description
A creamy and elegant risotto featuring delicate squash blossoms, tender arborio rice, and savory aromatics.
Ingredients
Units
Scale
- 1 cup arborio rice
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 small shallot, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 4 cups low-sodium vegetable or chicken broth, kept warm
- 8–10 fresh squash blossoms, trimmed and roughly chopped
- 1/2 cup grated Parmesan cheese
- 2 tbsp heavy cream or mascarpone (optional for extra creaminess)
- Salt and freshly ground black pepper, to taste
- Fresh basil or parsley for garnish
Instructions
- In a saucepan, keep the broth warm over low heat.
- In a separate pan, melt butter with olive oil over medium heat. Add shallot and garlic and sauté until translucent, about 2–3 minutes.
- Add arborio rice and stir to coat grains until edges look translucent, about 1–2 minutes.
- Pour in white wine and stir until fully absorbed.
- Begin adding warm broth one ladleful at a time, stirring frequently and allowing liquid to absorb before adding more.
- After about 15 minutes, stir in chopped squash blossoms and continue adding broth until rice is al dente and creamy, about 5–7 more minutes.
- Remove from heat and stir in Parmesan and cream (if using). Season with salt and pepper.
- Let risotto rest for 1–2 minutes to thicken slightly.
- Serve immediately, garnished with fresh basil or parsley.
Notes
- Use fresh squash blossoms for best flavor; pick them early in the morning when they’re tight.
- Sauté the blossoms in a bit of butter first for a deeper flavor before adding to risotto.
- Substitute nibble-sized peas or asparagus tips if blossoms aren’t available.
- For a richer texture, finish with a knob of cold butter stirred in just before serving.
- Risotto is best served right away—if reheating, add a splash of broth to loosen the texture.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 30 mg