Description
This Squash Blossom Risotto recipe combines the delicate flavors of squash blossoms with creamy risotto for a delicious and elegant dish. Perfect for a special occasion or a gourmet meal at home.
Ingredients
Units
Scale
Risotto:
- 1 1/2 cups Arborio rice
- 4 cups vegetable broth
- 1 cup white wine
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 2 tbsp butter
- Salt and pepper to taste
Squash Blossoms:
- 12 fresh squash blossoms
- 1 cup ricotta cheese
- 1/4 cup freshly grated Parmesan cheese
- 1 egg
- 2 tbsp chopped fresh herbs (such as basil and parsley)
- Salt and pepper to taste
Instructions
- Prepare the Squash Blossom Filling: In a bowl, mix together ricotta cheese, Parmesan cheese, egg, herbs, salt, and pepper.
- Stuff the Squash Blossoms: Carefully fill each squash blossom with the cheese mixture, then twist the petals to seal.
- Make the Risotto: In a separate pan, sauté onion and garlic in butter until translucent. Add Arborio rice and cook for a few minutes. Slowly add white wine and broth, stirring constantly until the rice is creamy.
- Cook the Risotto: Gently fold in the stuffed squash blossoms during the last few minutes of cooking. Season with salt, pepper, and Parmesan cheese.
- Serve: Serve the risotto hot, garnished with extra Parmesan and fresh herbs.
Notes
- Be gentle when handling the delicate squash blossoms to prevent tearing.
- For a vegetarian version, use vegetable broth instead of chicken broth.
- This dish is best enjoyed fresh but can be reheated with a splash of broth to retain creaminess.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 55mg
