Risotto with Zucchini, Petals and Basil Recipe

Name: Risotto with Zucchini, Petals and Basil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 to 5 1/2 cups unsalted vegetable stock; 1 cup finely chopped yellow onion; 4 Tbs. unsalted butter; 1 1/2 cups Arborio rice; 1/2 cup dry white wine; 1 tsp. kosher salt; 2 cups diced small, tender zucchini; 1/2 cup freshly grated Parmigiano Reggiano cheese; 1 cup coarsely chopped basil leaves; 18 zucchini blossoms, petals only, cleaned and torn in large pieces, optional; Freshly ground black pepper to taste

Servings: persons

5 to 5 1/2 cups unsalted vegetable stock
1 cup finely chopped yellow onion
4 Tbs. unsalted butter
1 1/2 cups Arborio rice
1/2 cup dry white wine
1 tsp. kosher salt
2 cups diced small, tender zucchini
1/2 cup freshly grated Parmigiano Reggiano cheese
1 cup coarsely chopped basil leaves
18 zucchini blossoms, petals only, cleaned and torn in large pieces, optional
Freshly ground black pepper to taste

1
Heat stock over very low heat in small saucepan, and continue cooking.
2
Melt 2 tablespoons butter in large saucepan over medium heat.
3
Add onion, and cook, stirring often, for 5 minutes, or until soft but not brown.
4
Add rice, reduce heat to medium-low and stir for 1 minute.
5
Add wine and salt.
6
Stir rice continuously with large wooden spoon until all liquid is absorbed.
7
Ladle in 1 cup of hot stock, and stir often while rice cooks gently.
8
When rice absorbs first cup of stock, add second.
9
Continue stirring and adding stock, always waiting until rice absorbs liquid before adding more, allowing about 30 minutes to cook.
10
When done, rice is creamy and tender but with firm center.
11
Stir in zucchini, and cook for 1 minute.
12
Stir in cheese, remaining butter and basil.
13
If necessary, add more stock to keep risotto moist and creamyit should form a spreading mound if spooned onto plate.
14
Stir in blossoms, if using.
15
Season to taste.

1165

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 5 to 5 1/2 cups unsalted vegetable stock, 1 cup finely chopped yellow onion, 4 Tbs. unsalted butter, 1 1/2 cups Arborio rice, and more.

Yes, Risotto with Zucchini, Petals and Basil 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.

That's it — enjoy your meal!

Risotto with Zucchini, Petals and Basil

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions