If you are looking to elevate your Italian comfort food game, this Squash Blossom Risotto Recipe will quickly become your go-to for a creamy, delicate treat that’s bursting with fresh garden flavors. The tender Arborio rice cooked to perfection combines beautifully with the subtle floral notes of squash blossoms, creating a luscious risotto that feels both elegant and homey. Whether you’re celebrating a summer dinner or craving something vegetarian and satisfying, this dish brings together simple, fresh ingredients to create an unforgettable meal.
Ingredients You’ll Need
The magic of this Squash Blossom Risotto Recipe lies in how basic, wholesome ingredients come together to build rich flavors and silky textures. Each component plays a vital role—from the creamy Parmesan that adds savory depth to the delicate blossoms that bring a unique freshness and color that’s hard to resist.
- 1 cup Arborio rice: The starchy rice that gives risotto its signature creamy texture.
- 1 tablespoon olive oil: Adds a subtle fruity base and helps soften aromatics.
- 2 tablespoons unsalted butter (divided): For richness and that velvety finish.
- 1 small shallot (finely chopped): Provides a sweet, gentle onion flavor without overpowering.
- 2 cloves garlic (minced): Infuses warmth and depth in every bite.
- 1/2 cup dry white wine: Adds acidity and brightness to balance the creaminess.
- 4 cups vegetable broth (warmed): The flavorful liquid that slowly cooks the rice.
- 8–10 fresh squash blossoms (stems and stamens removed, roughly chopped): The star ingredient offering a delicate floral note and lovely pops of color.
- 1/2 cup grated Parmesan cheese: Brings savory, nutty flavors and creaminess.
- 1/4 cup heavy cream (optional): For extra decadence and smooth texture.
- Salt and black pepper to taste: Essential seasonings to enhance all the flavors.
- Chopped fresh basil or parsley for garnish: A fresh, herbal finish to brighten the dish.
How to Make Squash Blossom Risotto Recipe
Step 1: Prepare Your Broth
First things first, keep that vegetable broth warm over low heat. This keeps the cooking process smooth since hot broth helps the rice cook evenly without slowing down the temperature each time you add liquid.
Step 2: Sauté Aromatics
In a large pan, heat olive oil and one tablespoon of butter over medium heat, then add finely chopped shallot. Cook it gently for 2 to 3 minutes until soft and translucent. Toss in the minced garlic and let it sizzle for just 30 seconds to release its fragrant aroma without burning.
Step 3: Toast the Arborio Rice
Add the Arborio rice to your pan, stirring well to coat every grain with oil and butter. Toasting the rice for about 2 minutes enhances its nutty flavor and helps maintain a perfect al dente chew later on.
Step 4: Deglaze with White Wine
Pour in the dry white wine, stirring until it’s almost completely absorbed. The wine adds a welcome tang and a lovely fragrance that complements the rich risotto base beautifully.
Step 5: Cook the Rice with Warm Broth
Now comes the stirring stage! Add the warm vegetable broth one ladle at a time, stirring constantly and patiently letting the rice soak up every drop before adding more. This process takes around 18 to 20 minutes and is key to achieving that luscious, creamy texture risotto is famous for.
Step 6: Add Squash Blossoms
When your rice is close to the perfect softness, gently fold in the fresh squash blossoms during the last 5 minutes of cooking. They will soften and infuse the risotto with subtle floral and grassy notes, instantly elevating the dish.
Step 7: Finish with Butter, Parmesan, and Cream
Once the rice is tender and creamy, stir in the remaining butter, grated Parmesan, and heavy cream if you are using it. Adjust salt and pepper to taste, then remove from heat. The rich, velvety finish makes the risotto irresistibly luscious.
How to Serve Squash Blossom Risotto Recipe
Garnishes
Sprinkle chopped fresh basil or parsley over the top just before serving. This not only adds a vibrant green pop of color but also layers in fresh herbal notes that cut through the richness perfectly. For an extra special touch, a hint of lemon zest or a drizzle of truffle oil makes all the difference.
Side Dishes
This risotto pairs wonderfully with light, crisp accompaniments. Think grilled summer vegetables or a green salad tossed in a tangy vinaigrette. The contrast brings refreshing balance, so your meal feels complete without overwhelming the subtle squash blossom flavors.
Creative Ways to Present
If you want to impress your guests, serve this risotto in warm shallow bowls with a swirl of cream and a delicate fiddlehead of squash blossoms artfully placed on top. Garnishes like edible flowers or microgreens make it look like a dish from a fancy Italian trattoria right at your home table.
Make Ahead and Storage
Storing Leftovers
If you have any risotto leftover, store it in an airtight container in the refrigerator for up to 2 days. The texture may thicken, but a gentle reheat with a splash of broth or cream can bring it back to creamy perfection.
Freezing
Risotto doesn’t freeze well because the rice tends to become mushy after thawing. For the best results, enjoy this Squash Blossom Risotto Recipe fresh or refrigerate leftover portions instead of freezing.
Reheating
Reheat gently over low heat on the stovetop, stirring frequently. Add a little warm broth, cream, or even a knob of butter to help loosen the risotto and revive that smooth texture. Avoid microwaving if you want to preserve its silky consistency.
FAQs
Can I use dried squash blossoms for this Squash Blossom Risotto Recipe?
Squash blossoms are very delicate and best fresh. Dried squash blossoms will lose much of their flavor and texture, so it’s not recommended for this recipe.
Is it okay to substitute the white wine?
If you prefer not to use wine, you can replace it with an equal amount of additional vegetable broth or a splash of white grape juice, but the flavor will be less bright and complex.
Can I make this risotto vegan?
Absolutely! Simply swap the butter for vegan margarine or olive oil, use nutritional yeast in place of Parmesan, and skip the heavy cream or use a plant-based substitute.
What’s the best way to clean squash blossoms?
Gently rinse them in cold water and remove the stamens inside to avoid bitterness. Handle them very carefully as they bruise easily.
Why do I need to keep stirring during risotto cooking?
Constant stirring releases the rice’s starch and allows it to cook evenly, resulting in that signature creamy texture. It also helps prevent the rice from sticking to the pan or burning.
Final Thoughts
This Squash Blossom Risotto Recipe is a delightful celebration of fresh, seasonal ingredients and traditional Italian technique. It’s creamy, comforting, and surprisingly elegant all at once — perfect for impressing friends or simply treating yourself to something special. Don’t be intimidated by the stirring; trust the process and enjoy every bite of this gorgeous dish!
Print
Squash Blossom Risotto Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
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
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.
