Risotto with courgette flowers (creamy and savory): recipe in 30 minutes!

Risotto with courgette flowers (creamy and savory): recipe in 30 minutes!

The rise with courgette’s flowers is a first-course Creamy and Delicate taste; an Easy recipe that you can prepare in just 30 minutes! A risotto that you can enjoy in purity or that you can combine with other Ingredients how Sausage, Speck, Shrimp, or Zucchini. Today I will give you the basic recipe and I will reveal mine to you Trick to make him come super Creamy and Tasty!

Preparing risotto with courgette flowers is a lot Easy and fast as courgette flowers have very short cooking times. My Secret to making this risotto really Very good is that cook the courgette flowers with oil and garlic and, once cooked, blend half of it to create a thick and tasty cream. This way the risotto will have a Creamy texture and a nice yellow color no need to add, Saffron. Personally, I don’t think saffron is good in this risotto because it covers the delicate taste of the flowers… but tastes are tastes! Follow the step-by-step recipe and enjoy this delicious risotto.

Risotto with courgette flowers (creamy and tasty): recipe in 30 minutes!

Preparation15 min

Cooking15 min

Total time30 min

Portions: 2 Portions

Cost: Medium

Ingredients

  • 180 gr Carnaroli rice or other risotto rice
  • 30 courgette flowers approximately
  • 50 gr butter approximately
  • 1 spring onion
  • 1/2 glass of White wine
  • 1 lt vegetable broth or water
  • 4 spoons of grated Parmesan cheese
  • salt and pepper
  • olive oil + 2 cloves of garlic to cook the courgette flowers

How to make courgette flower risotto

Clean the courgette flowers

eliminating the petiole, the threads on the calyx, and the pistil inside. Wash the courgette flowers and keep them aside.

In a large-bottomed pan pour a drizzle of olive oil and 2 whole cloves of garlic. As soon as the garlic begins to fry, add the courgette flowers and salt.

Add a little water and cook them for 3-4 minutes, until they are wilted.

Take half of them and put them in a container together with their cooking juices. Blend with the immersion blender until you get a smooth and velvety cream. Keep it aside.

To cook the risotto you can use vegetable broth or water like I did. Remember that it must be hot for the entire duration of cooking the risotto.

In a saucepan pour 25 grams of butter and let it melt. Add the chopped spring onion and let it fry over a low flame.

As soon as the spring onion is wilted, add the rice and toast for 1-2 minutes.

Add the white wine and let the alcohol evaporate well. Add 3 ladles of boiling broth and start cooking.

After 4-5 minutes, add the zucchini flower cream and continue cooking by adding boiling broth as needed.

When there are 3 minutes left to cook, taste and season with salt. Add the courgette flowers.

When cooked, remove the saucepan from the heat and add the remaining butter and grated cheese. Stir the rice to make it creamy.

Close with the lid and let it rest for 1 minute. Serve your risotto with courgette flowers with a grind of black pepper.