Photo: Lily Banse
Risotto with Squash Blossoms
12 ingredients
Serves 6.
openrecipes
Squash blossoms lend their delicate flavor to this creamy risotto. Look for squash blossoms at your local farmers’ market during the spring and early summer. They are quite perishable, so use them as soon as possible after purchase.
Estimated Nutrition (whole recipe, rough)
813
Calories
45g
Protein
39g
Fat
65g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 24 squash blossoms
- 1 quart chicken or vegetable stock
- 2 Tbs. unsalted butter
- 1 yellow onion, finely chopped
- 1 celery stalk, finely chopped
- 1 fennel bulb, trimmed and finely chopped
- 1 1/2 cups Arborio rice
- 1/3 cup dry white wine
- 2 Tbs. crème fraîche
- 1/2 cup grated Parmigiano-Reggiano cheese
- Kosher salt and freshly ground pepper, to taste
- Extra-virgin olive oil for drizzling
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes