Risotto with Zucchini Blossoms and Saffron Recipe

Name: Risotto with Zucchini Blossoms and Saffron
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 red onion, diced; 1 cup carnaroli rice; 1/2 white wine; 2 zucchini blossoms; 2 cups vegetable stock; Pinch saffron; 1 tablespoon butter; 2 tablespoons Parmesan; Salt and freshly ground black pepper

Servings: persons

1 tablespoon olive oil
1 red onion, diced
1 cup carnaroli rice
1/2 white wine
2 zucchini blossoms
2 cups vegetable stock
Pinch saffron
1 tablespoon butter
2 tablespoons Parmesan
Salt and freshly ground black pepper

1
Using a saucepan, heat the olive oil and saute the red onions until soft, approximately 2 minutes.
2
Add the rice and toast for a couple of minutes.
3
Add the white wine and stir until creamy.
4
Cut the zucchini blossoms into pieces and add to the rice.
5
Heat the vegetable stock and add the saffron to the stock.
6
Allow the saffron to steep in the stock for a few minutes.
7
Add the saffron stock to the rice and allow to cook for 15 minutes stirring occasionally.
8
To finish the risotto, stir in the butter and Parmesan cheese.
9
Season with salt and pepper and serve.
10
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
11
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

283

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 red onion, diced, 1 cup carnaroli rice, 1/2 white wine, and more.

Yes, Risotto with Zucchini Blossoms and Saffron falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Risotto with Zucchini Blossoms and Saffron

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