Delicious Squash Risotto
Risotto agli zucchini
I love eating zucchini flowers and try to find new tasty ways preparing them. This squash risotto is really nice, and even though the small flecks of orange don’t taste much, they still make the dish an absolute delight.
Ingredients
1 chopped red onion
1 chopped clove of garlic
2 tbsp butter
1 tbsp olive oil
200 g Arborio rice or other type of rice for risotto
200 ml white wine
200 ml chicken or vegetable stock
3 small squash (zucchini)
6 squash flowers
50 g grated parmesan
Salt, pepper
Preparation
Fry chopped onion and garlic in a mix of butter and olive oil until transparent
Add rice and let them fry for another couple of minutes
Add white wine and let most of it evaporate
Heat up the chicken stock – or a vegetable stock if you prefer – and stir some of it into the risotto every time it begins to turn dry
Clean and slice the squash and all them to the risotto
After about 20 minutes when the rice are al dente, salt, pepper and grated parmesan is added
Cut the cleaned squash flowers in strips and stir them into the squash risotto just before serving.
More on squash
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Thank you for delicious risotto! It seems very tasty and not very difficult to prepare.
That’s the way, we like it:)
I love squash risotto and make it every fall with butternut squash and sage.
Haven’t thought of combining it with sage, but it sounds brilliant. I really must try that.
I myself also love to eat zucchini flowers. Thanks for sharing this – it looks like healthy and tasty recipe.
Thank you. I appreciate your opinion:)