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Zucchini Blossoms With Risotto Recipe


Zucchini Blossoms With Risotto Recipe
Add Step-by-Step Photos 		Noir / All my dishes
1 year, 4 months ago
A different recipe for a warm weather delight from your garden to table! Enjoy! :)
Prep:20m Cook:35m Servings:8

Noir

 Does this look good? Yeah! / Nope
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Ingredients
  • 1 cup Arborio or Vialone Nano
  • 2 1/2 – 3 cups simmering vegetable broth
  • 8 zucchini blossoms; Thinly sliced
  • 3 TB freshly grated Asiago d’Allevo
  • 1 Shallot, minced
  • 2 TB Olive oil
  • 3/4 cup sparkling Prosecco (warm)
  • 3 TB unsalted butter
  • Salt and Fresh Ground Green Pepper

Directions
  1. Gently Wash the blossoms, removing the stems and pistils, pat the blossoms dry and slice thinly.
  2. Heat the olive oil in a saucepan over medium heat and sweat the shallot until it has becomes translucent, but not brown.
  3. Add the rice and cook, stirring, until the grains have become translucent; about 4 minutes.
  4. Add 1/2 cup of the Prosecco and stir until absorbed
  5. Begin adding the broth 1/2 cup at a time, stirring until each addition is absorbed.
  6. When the rice is almost done stir in the zucchini blossoms.
  7. When rice is al dente, remove from heat, stir in Asiago and 3 TB butter.
  8. Cover and let stand for about 5 minutes.
  9. Remove cover and stir in the remaining warm Prosecco.

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Comments

smooch 1 year, 4 months ago said:
This sounds amazing!

elgab89 1 year, 4 months ago said:
Oh, so decadent! You got my 5!

shuga 1 year, 4 months ago said:
5 all the way!

bluewaterandsand 1 year, 4 months ago said:
This ia an award winning recipe for sure! Sounds wonderful!

pat2me 1 year, 4 months ago said:
Never had squash blossoms fixed like this....very nice indeed!

pink 1 year, 3 months ago said:
*wink*


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Average score: 5 / 5
No. of ratings: 7
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