Risotto with Zucchini Petals and Basil

Vegetarian Risotto with Zucchini Petals and Basil Recipe - Italian Cuisine

Region / culture: Italy | Preparation time: 10 minutes | Cooking time: 30 minutes | Servings: 4 |

Vegetarian diet

Introduction

Risotto with Zucchini Petals and Basil is a delicious and creamy dish that combines the flavors of tender zucchini, fragrant basil, and rich cheese. This recipe is perfect for a light and refreshing meal that is sure to impress your family and friends.

History

Risotto is a traditional Italian dish that has been enjoyed for centuries. It is a creamy and flavorful rice dish that is typically made with arborio rice, which is known for its high starch content that creates a creamy texture when cooked. Zucchini petals and basil are a fresh and vibrant addition to this classic dish, adding a pop of color and flavor.

Ingredients

5 to 5.5 cups of unsalted vegetable stock
1 cup of finely chopped yellow onion
4 tbsp of unsalted butter
1.5 cups of arborio rice
0.5 cup of dry white wine
1 tsp of kosher salt
2 cups of diced small, tender zucchini
0.5 cup of freshly grated parmigiano-reggiano cheese
1 cup of coarsely chopped basil leaves
18 zucchini blossoms, petals only, cleaned and torn into large pieces (optional)
freshly ground black pepper to taste

How to prepare

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

Variations

Add cooked shrimp or chicken for a protein boost.
Substitute other vegetables, such as asparagus or peas, for the zucchini.
Use different herbs, such as parsley or mint, for a unique flavor profile.

Cooking Tips & Tricks

Be sure to continuously stir the risotto while adding the stock to ensure a creamy and tender texture.

- Use high-quality ingredients, such as freshly grated cheese and ripe zucchini, for the best flavor.

- Adjust the amount of stock as needed to achieve the desired consistency of the risotto.

- Add the zucchini petals and basil at the end of cooking to preserve their fresh flavors.

Serving Suggestions

Serve the risotto with a side salad or crusty bread for a complete meal. Pair it with a glass of white wine for a perfect dining experience.

Cooking Techniques

Use a large saucepan with a heavy bottom to cook the risotto evenly.

- Stir the risotto continuously to release the starches in the rice and create a creamy texture.

Ingredient Substitutions

Use chicken or beef stock instead of vegetable stock for a different flavor profile.

- Substitute Parmesan cheese for the grated cheese for a sharper taste.

Make Ahead Tips

Prepare the risotto up to the point of adding the zucchini and basil, then refrigerate and finish cooking when ready to serve.

Presentation Ideas

Garnish the risotto with additional basil leaves and zucchini petals for a beautiful presentation. - Serve the risotto in individual bowls for an elegant touch.

Pairing Recommendations

Pair this risotto with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc, to complement the flavors of the dish.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

- Reheat the risotto in a saucepan over low heat, adding a splash of stock to revive the creamy texture.

Nutrition Information

Calories per serving

350

Carbohydrates

- Total Carbohydrates: 45g

- Dietary Fiber: 2g

- Sugars: 2g

Fats

- Total Fat: 14g

- Saturated Fat: 8g

- Trans Fat: 0g

Proteins

- Protein: 10g

Vitamins and minerals

Vitamin A: 15% DV

- Vitamin C: 20% DV

- Calcium: 20% DV

- Iron: 10% DV

Alergens

Contains dairy (cheese and butter)

Summary

This risotto dish is a balanced meal that provides a good source of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a nutritious and satisfying option for a meal.

Summary

Risotto with Zucchini Petals and Basil is a delicious and creamy dish that is perfect for a light and refreshing meal. With the flavors of tender zucchini, fragrant basil, and rich cheese, this recipe is sure to become a favorite in your household. Enjoy this dish with a side salad and a glass of white wine for a complete dining experience.

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a warm summer day, the sun shining brightly in the sky, as I wandered through the bustling farmers market in my small Italian village. The air was filled with the intoxicating aroma of fresh herbs and ripe vegetables, and I found myself drawn to a stall overflowing with vibrant green zucchini.

As I browsed through the selection of zucchinis, my eyes fell upon a unique variety that caught my attention. The vendor explained to me that they were zucchini petals, delicate and tender, perfect for adding a subtle sweetness to any dish. Intrigued, I purchased a few and decided to try them in a new recipe.

I made my way back to my kitchen, a cozy space filled with the comforting scents of garlic, onions, and basil. I rolled up my sleeves, tied on my apron, and set to work creating a dish that would showcase the zucchini petals in all their glory. As I stirred the arborio rice in a pot of simmering broth, the creamy texture began to form, and I knew I was on the right track.

I carefully added the zucchini petals, watching as they softened and released their natural sweetness into the dish. The vibrant green color contrasted beautifully with the white rice, creating a visual masterpiece that was almost too beautiful to eat. But I couldn't resist taking a taste, and as soon as the first bite touched my lips, I knew I had discovered something truly special.

The subtle flavors of the zucchini petals combined with the aromatic basil and creamy risotto created a harmony of tastes that danced on my tongue. It was a dish that spoke to my soul, reminding me of the simple joys of cooking and sharing a meal with loved ones.

Over the years, I have made this risotto with zucchini petals and basil countless times, each batch better than the last. I have shared the recipe with friends and family, passing down the tradition of creating delicious and memorable meals from simple ingredients.

As I reflect on the day I first discovered this recipe, I am filled with gratitude for the farmers who grow the zucchinis, the vendors who sell them, and the countless hands that have passed down the knowledge of how to create a dish that is truly a labor of love. Cooking is more than just a means to an end – it is a way to connect with the past, to savor the present, and to create a future filled with delicious memories.

And so, as I sit down to enjoy a steaming bowl of risotto with zucchini petals and basil, I am reminded of the power of food to bring people together, to nourish not only our bodies but our spirits as well. This recipe will always hold a special place in my heart, a reminder of the joy that can be found in the simplest of dishes.