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Squash Blossom Risotto

A delicious and quick late summer meal.
Prep Time5 mins
Total Time25 mins
Course: First Course
Cuisine: Italian
Keyword: Italian, risotto, squash blossoms
Servings: 3 servings


  • 1 tbsp olive oil
  • 4 tbsp butter divided
  • 1 cup chopped onion 1 small, or 1/2 large onion
  • 1 cup Carnaroli or Arborio rice I always use 1/3 cup per person, and since there were 3 of us…
  • 1/2 cup dry white wine
  • 4-5 cups homemade or low-sodium chicken stock
  • A few small summer squash
  • 12 squash blossoms
  • 1/2 cup grated Parmigiano Regiano Cheese
  • Salt to taste


  • Heat the butter and olive oil in a heavy pot.
  • Add the onion, season with a little salt, and sauté until soft, about 5 minutes.
  • Add the rice and stir to coat. Continue stirring occasionally for about 2 minutes.
  • Add the wine and cook till it is absorbed.
  • Begin adding the stock, about 1/2 to 1/4 at a time, stirring frequently. When it begins to be absorbed, add more stock, never allowing it to get too dry. Keep rice at a low-medium simmer. Add about a teaspoon of salt during the first part of cooking so that it has a chance to get absorbed into the rice.
  • Meanwhile, cut the squash into small dice and sauté in a little butter in a separate pan, and slice the squash blossoms into fine strips.
  • After rice has been cooking for about 20 minutes, add the cooked squash.
  • Continue to cook until al dente (taste to check doneness), about 5 more minutes for Arborio, a bit longer (up to 30 minutes total) for Carnaroli. Adjust salt if needed, but be careful not to over-salt, as the cheese is salty.
  • When the rice has become creamy, and tastes done, remove from heat and add the sliced squash blossoms, the cheese, and the remaining butter.
  • Serve immediately with grated cheese to pass at the table.