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Ingredients

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.

Reviews & Comments 7

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    " It was excellent "
    shecooks4u ate it and said...
    a very different risotto recipe, thanks!
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    " It was excellent "
    pink ate it and said...
    *wink*
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    " It was excellent "
    pat2me ate it and said...
    Never had squash blossoms fixed like this....very nice indeed!
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    " It was excellent "
    bluewaterandsand ate it and said...
    This ia an award winning recipe for sure! Sounds wonderful!
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    " It was excellent "
    shuga ate it and said...
    5 all the way!
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    " It was excellent "
    elgab89 ate it and said...
    oh, so decadent! You got my 5!
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    " It was excellent "
    smooch ate it and said...
    This sounds amazing!
    Was this review helpful? Yes Flag

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