If you’ve never experienced the delicate, almost ethereal flavor of squash blossoms, this Squash Blossom Risotto is the recipe that will absolutely win you over. Imagine creamy Arborio rice full of gentle floral notes, sun-kissed color from saffron and blossoms, and the savory embrace of Parmesan and broth—every bite is a celebration of summer’s fleeting beauty. Whether you’re using fresh, tender blossoms from your own garden or picking some up at a farmers’ market, this is a dish that feels both sophisticated and comforting, perfect for impressing friends or giving yourself a well-deserved treat.

Squash Blossom Risotto Recipe - Recipe Image

Ingredients You’ll Need

With only a handful of simple ingredients, you can create a show-stopping dish. Each one plays a starring role, contributing to the risotto’s signature silkiness, brightness, or gentle floral aroma. Let’s gather what you’ll need and see why they matter.

Arborio Rice: Classic short-grain rice with incredible absorbency and creaminess, essential for traditional risotto texture.
Squash Blossoms: Bright, edible flowers with a subtly sweet flavor—they’re the highlight of this recipe, so use the freshest you can find!
Shallot: Milder than regular onions, shallots melt into the base and add a gentle sweetness to the risotto.
Garlic: Just a clove or two infuses the rice with warmth and savoriness without overpowering the blossoms.
Saffron Threads: Optional but totally worth it for that gorgeous golden color and hint of earthy aroma.
Dry White Wine: Adds acidity and balance, helping to deglaze the pan and lift all the flavors.
Vegetable or Chicken Stock: The backbone of any good risotto; homemade or the best quality you can buy will really shine.
Parmesan Cheese: For that irresistible salty-nutty finish, stirred in right at the end for creamy decadence.
Butter: Just a couple of tablespoons for a glossy, luxurious texture—don’t skip it!
Olive Oil: To sauté the shallots and garlic, lending a fruity richness.
Salt and Freshly Ground Black Pepper: Essential for seasoning and finishing the Squash Blossom Risotto properly.

How to Make Squash Blossom Risotto

Step 1: Prepare the Squash Blossoms

Start by gently rinsing your squash blossoms under cool water to remove any dust or pollen. Carefully pinch off the stamen or pistil inside each flower (these can be a touch bitter) and set the blossoms aside on a clean towel to dry. You can leave them whole or slice them into ribbons—either way, treat them delicately so they retain their beauty and flavor in the finished risotto.

Step 2: Warm the Broth

Pour your vegetable or chicken broth into a saucepan and keep it at a gentle simmer over low heat while you prepare the risotto. This step helps the rice cook evenly and absorb the flavor-packed liquid little by little, creating that luscious risotto texture everyone loves.

Step 3: Sauté the Aromatics

In a large, heavy-bottomed skillet or pot, heat a swirl of olive oil and a tablespoon of butter over medium heat. Add the finely chopped shallot and cook until soft and translucent, about two minutes, then stir in the minced garlic. If you’re using saffron, sprinkle it in now and let it bloom in the warm oil—your kitchen will instantly smell dreamy!

Step 4: Toast the Rice

Pour in the Arborio rice and stir to coat every grain with oil and aromatics. Toasting the rice for two or three minutes lets it develop a nutty depth of flavor and prepares it to soak up every bit of deliciousness in the cooking liquid.

Step 5: Deglaze with Wine

Raise the heat slightly and add the dry white wine, stirring gently. Let the wine bubble and reduce until almost completely absorbed—this step enhances the risotto’s flavor and adds a gentle brightness that lifts the whole dish.

Step 6: Add Broth Gradually

Now for the most meditative part: ladle in a scoop of hot stock and gently stir. Keep the rice at a gentle simmer, adding broth as it’s absorbed, about 1/2 cup at a time. After around 15 minutes, start tasting the rice; you want it tender yet slightly al dente and the risotto creamy but not soupy. This step takes love and attention but it’s worth every second!

Step 7: Fold in the Squash Blossoms

About two minutes before the risotto is done, carefully add your prepared squash blossoms, reserving a few for garnish if you like. Gently fold them through so they soften and infuse the rice with their mild, garden-fresh flavor, while keeping their color vibrant.

Step 8: Finish with Cheese and Butter

Turn off the heat and immediately stir in a generous handful of grated Parmesan cheese and the remaining butter. Check for seasoning and finish with salt and plenty of black pepper. Let the Squash Blossom Risotto rest for a minute or two to thicken slightly before serving.

How to Serve Squash Blossom Risotto

Garnishes

Finish each plate of Squash Blossom Risotto with a shower of extra Parmesan, a drizzle of your very best olive oil, and a scattering of reserved fresh squash blossom petals. For a pop of color and extra flavor, sprinkle over some chopped chives or fresh basil just before serving.

Side Dishes

This risotto shines as a light main course or a special starter. Try serving it with a simple green salad tossed in lemony vinaigrette, roasted cherry tomatoes, or a platter of grilled vegetables to highlight the bright garden flavors.

Creative Ways to Present

If you want to make your Squash Blossom Risotto extra memorable, try serving it in shallow bowls or wide plates so the blossoms are front and center. Top with edible flowers for a whimsical touch, or serve small portions in teacups or martini glasses for a fun, cocktail-party twist.

Make Ahead and Storage

Storing Leftovers

Store any leftover Squash Blossom Risotto in an airtight container in the fridge for up to 2 days. The rice will thicken as it sits, but a splash of broth or water when reheating brings it beautifully back to life.

Freezing

While risotto is best enjoyed fresh, you can freeze leftovers if needed. Pack the cooled risotto into freezer-safe containers or bags and freeze for up to one month. Thaw overnight in the fridge before reheating gently on the stove, adding extra liquid as needed.

Reheating

For best results, reheat Squash Blossom Risotto on the stovetop over low heat, stirring in a bit of hot water or broth until the creamy texture returns. Avoid microwaving, as it can make the rice rubbery, but if you’re in a rush, use low power and stop to stir frequently.

FAQs

Where can I find squash blossoms?

Squash blossoms are most easily found at farmers’ markets during late spring and summer, especially in regions that grow zucchini or other summer squash. If you can’t find them locally, try asking vendors at the market or checking with specialty grocers.

Can I use another type of rice?

Arborio rice is ideal for risotto because of its high starch content, which creates the signature creamy texture. Carnaroli or Vialone Nano rice are wonderful alternatives, but regular long-grain or jasmine won’t produce the same result.

Is saffron essential?

Saffron brings gorgeous color and a subtle, earthy aroma, but the Squash Blossom Risotto will still be delicious if you don’t have any. You can leave it out or try a pinch of turmeric for a similar golden hue, although the flavor will differ.

Can I make this dish vegan?

Absolutely! Swap the butter for a vegan alternative and use a plant-based Parmesan-style cheese or nutritional yeast. Be sure to use vegetable stock as your base to keep it fully plant-based.

What other vegetables pair well with this risotto?

Tender peas, asparagus tips, or ribbons of zucchini are fantastic in late spring and early summer, while roasted mushrooms can add an earthy twist in the fall. Just be sure the additions don’t overpower the delicate flavor of the squash blossoms.

Final Thoughts

If you’ve been waiting for the perfect summer dish to wow your loved ones or treat yourself, Squash Blossom Risotto is it. It’s simple, elegant, and lets the gentle flavor of garden-fresh blossoms truly shine. Give it a try and let this beautiful, golden risotto become your new seasonal favorite!

Squash Blossom Risotto Recipe