Best Squash Blossom Risotto Recipes

Squash Blossom Risotto image

Provided by Martha Stewart

Number Of Ingredients 11

2 1/2 cups homemade or low-sodium canned chicken stock
11 squash blossoms (about 2 ounces)
2 tablespoons extra-virgin olive oil
3 shallots, coarsely chopped (about 1/4 cup)
Salt and freshly ground pepper
1 1/2 cup Arborio rice
1/4 cup dry white wine
3/4 cup sliced yellow baby squash (about 4 ounces)
1 tablespoon unsalted butter
1/3 cup grated Parmesan cheese
6 basil leaves, chopped, plus more for garnish

Steps:

Combine chicken stock and 2 1/2 cups water in a medium saucepan, place over medium-low heat, and bring to a simmer. Quarter each blossom lengthwise, and cut in half crosswise; set aside.
Heat olive oil in another medium saucepan over medium heat. Add shallots, season with salt and pepper, and cook until translucent, about 2 minutes. Add rice, and cook, stirring, until slightly opaque, about 2 minutes. Add wine, and cook, stirring constantly, until almost all the wine is absorbed, about 30 seconds.
Add about 1/2 cup of the simmering stock to the rice, increase heat to medium high, and cook, stirring constantly, until nearly all the stock is absorbed. Continue adding stock, about 1/2 cup at a time, stirring constantly and letting each addition be nearly absorbed before adding the next.
After about 10 minutes, add sliced squash; continue cooking, adding stock until rice is creamy looking and each grain is tender but slightly firm in the center. This process will take 15 to 20 minutes.
Stir in the blossoms, butter, and Parmesan, and cook, stirring, for 1 minute. Remove from heat, stir in basil, adjust seasoning with salt and pepper, and serve immediately, garnished with basil sprigs.

SQUASH BLOSSOM RISOTTO image

Categories Side

Yield 4 servings

Number Of Ingredients 12

2 tbsp unsalted butter
2 tbsp olive oil
1 cu chopped yellow onion
1 tsp salt
1/2 tsp freshly ground black pepper
1 lb risotto
1 lb assorted summer squash; 1/2 grated, 1/2 diced
5 cu chicken stock
1/2 cu white wine
2 tsp chopped garlic
1/2 cu Parmesan cheese
6 squash blossoms

Steps:

Bring chicken stock to a boil. Grate ½ pound of squash into a bowl (use large grate) add 2 squash blossoms and pour heated stock over. Cover and steep 15-20 minutes. Strain stock into sauce pan and gently reheat squash-infused stock. Over medium heat, in a heavy sauté pan, heat olive oil and 1 tablespoon butter. Add chopped onions and sauté until translucent (approx. 3 minutes). Add salt and pepper. Add half of diced squash and sauté 3 minutes. Add garlic. Stir in risotto. Sauté for 2 minutes. Add white wine and stir. Add stock, one cup at a time and stir until each cup of liquid is incorporated. In a separate sauté pan, heat oil and add remaining diced squash, sauté for 3-5 minutes. When risotto is ready, add 1 tablespoon butter and Parmesan cheese. Spoon risotto into 4 bowls. Garnish with sautéed squash, extra squash blossoms, and grated Parmesan.