Tested till perfect Zucchini Blossom Risotto

Zucchini Blossom Risotto

This golden risotto is the perfect backdrop for the delicate flavour of zucchini blossoms. To preserve their fresh, subtle taste, add them at the end and cook until just wilted.

By The Canadian Living Test Kitchen

Source: August 2009

  • rating starrating starrating starrating starrating star
  • Portion size 4-6


  • 3 cups 3cupssodium-reduced chicken broth
  • 1/4 tsp 1/4tspsaffron threads
  • 12 12zucchini blossomzucchini blossoms
  • 1 tbsp 1tbspextra virgin olive oil
  • 1 1oniononions, minced
  • 1-1/2 cups 1-1/2cupsarborio rice
  • 1/2 cup 1/2cupdry white wine
  • 1/4 cup 1/4cupgrated Parmesan cheese
  • 1 tbsp 1tbspbutter
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
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In small saucepan, bring broth and 1 cup (250 mL) water to boil; add saffron. Reduce heat enough to just keep warm; let stand for 20 minutes.

Meanwhile, gently wipe zucchini blossoms clean. Trim blossoms lengthwise into 2 or 3 pieces, depending on size. If small zucchini is attached, slice lengthwise, leaving attached. Set blossoms aside.

In large saucepan, heat oil over medium heat; fry onion, stirring occasionally, until softened, about 5 minutes.

Add rice, stirring to coat. Add white wine; cook, stirring constantly, until no liquid remains.

Add 3-1/2 cups (875 mL) of the broth mixture, 1/2 cup (125 mL) at a time and stirring after each addition until completely absorbed, about 17 minutes in total.

Add zucchini blossoms and remaining broth mixture, stirring until rice is creamy and tender and liquid is completely absorbed, about 3 minutes. Stir in Parmesan cheese, butter, salt and pepper. Makes 4 to 6 servingsĀ 

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