Zucchini Blossoms with Risotto
From noir 15 years ago
- 35 minutes to make
- Serves 8
A different recipe for a warm weather delight from your garden to table! Enjoy! :)
Ingredients
- 1 cup Arborio or Vialone Nano shopping list
- 2 1/2 – 3 cups simmering vegetable broth shopping list
- 8 zucchini blossoms; Thinly sliced shopping list
- 3 TB freshly grated Asiago d’Allevo shopping list
- 1 shallot, minced shopping list
- 2 TB olive oil shopping list
- 3/4 cup sparkling Prosecco (warm) shopping list
- 3 TB unsalted butter shopping list
- salt and Fresh Ground green pepper shopping list
How to make it
- Gently Wash the blossoms, removing the stems and pistils, pat the blossoms dry and slice thinly.
- Heat the olive oil in a saucepan over medium heat and sweat the shallot until it has becomes translucent, but not brown.
- Add the rice and cook, stirring, until the grains have become translucent; about 4 minutes.
- Add 1/2 cup of the Prosecco and stir until absorbed
- Begin adding the broth 1/2 cup at a time, stirring until each addition is absorbed.
- When the rice is almost done stir in the zucchini blossoms.
- When rice is al dente, remove from heat, stir in Asiago and 3 TB butter.
- Cover and let stand for about 5 minutes.
- Remove cover and stir in the remaining warm Prosecco.
The Rating
Reviewed by 8 people-
This sounds amazing!
smooch
in America loved it
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oh, so decadent! You got my 5!
elgab89
in Toronto loved it
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5 all the way!
shuga
in United States loved it
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