Summer is winding down and bringing with it its bounty of delicious produce. I will miss the peaches, watermelons, eggplants and zucchini but most of all, I will miss zucchini blossoms. There is something about these that just bring me back to Italy. They are such an expensive treat here, unless you grow your own, that with every summer trip back to Italy, I try to get my fill of them! I got my hands on some yesterday so today, I tested a new recipe. I'm a big fan of risotto, I just love it any which way, so I decided to use up some of the blossoms in risotto. I've made it with just the zucchini before, as those are easy to find, but never with the blossoms. It turned out absolotely delicious! Pretty happy with the end result! A bit of effort but well worth it!
Zucchini Blossom Risotto Ingredients 1 medium zucchini 24 – 30 zucchini blossoms 1 small onion, chopped fresh parsley & basil, chopped 3 tablespoons for olive oil 1 ½ cups Arborio rice ½ cup white wine 6 cups vegetable broth 1 teaspoon salt 1 tablespoon butter ½ cup freshly grated parmigiano cheese Directions
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Hi there, thanks for visiting my blog! Here you will find recipes, short stories, tales, rants and whatever else is on my mind with regards to food, Italy, travel and along those lines. Drop me a line, I'd love to hear from you! Archives
December 2021
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