SQUASH BLOSSOM RISOTTO
A delicate summer meal, this risotto combines squash blossoms and sliced yellow baby squash with Arborio rice that has been simmered in chicken stock and white wine.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 11
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.
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Shaikh Mohammed Atif
shaikh41@yahoo.comI'm allergic to squash blossoms, so I can't try this recipe.
Rambharosh das
r-das@aol.comThis recipe is too complicated for me. I'm not a very experienced cook.
Nagendra Saha
nsaha@hotmail.comI'm not sure what went wrong, but my risotto turned out too soupy. I think I added too much liquid.
Aleta Lanzillo
lanzilloaleta77@aol.comThis is my go-to risotto recipe. It's always perfect.
Kimberly Gordon
gordon@gmail.comI've made this risotto several times and it's always a hit. It's a great way to use up summer squash blossoms.
Rohit Sah
rohit_sah@yahoo.comThis is a great recipe for a special occasion. It's elegant and delicious.
Terna Daniel
t@yahoo.comI love the combination of flavors in this risotto. The squash blossoms add a subtle sweetness that pairs well with the savory rice and cheese.
Sakiyah Blue
sakiyahblue@hotmail.comThis recipe was easy to follow and the risultati were amazing! The risotto was creamy and flavorful, and the squash blossoms were a delicious addition.
OFFICIAL ListenGreatMuzik
l.official8@hotmail.comI had some extra squash blossoms from my garden, so I decided to try this recipe. It was a great way to use them up! The risotto was delicious and the squash blossoms added a beautiful pop of color.
Shannon DKontaxis
dkontaxis.s43@gmail.comI'm not usually a fan of risotto, but this recipe changed my mind. It was so flavorful and creamy. I'll definitely be making it again.
Animated Area
a-area0@hotmail.frThis is one of my favorite risotto recipes. It's always a hit with my family and friends.
Naomi McQuern
n.mcquern80@yahoo.comI love how the delicate flavor of the squash blossoms complements the richness of the risotto. It's a perfect balance of flavors and textures.
Xander Harris
h.x56@aol.comThis risotto was a delightful surprise! The squash blossoms added a unique and flavorful twist, and the overall dish was creamy and comforting. I'll definitely be making this again.