Risotto with Pumpkin Flowers

Name: Risotto with Pumpkin Flowers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: Carnaroli rice 1.6 cups; Zucchini with flowers 6; Vegetable broth to taste; Dry white wine to taste; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Cow's milk ricotta cheese ¼ cup; Pecorino cheese (to grate) 1.75 oz; Extra virgin olive oil to taste; Zucchini flowers 20; Peanut seed oil to taste

it de fr es br

Gluten Free
Vegetarian

Difficulty: Easy
Prep time: 15 min
Cook time: 30 min
Serving: 4
Cost: Low

PRESENTATION

Recipe by
Lulù Gargari

When spring shows up in Northern Italy, markets are just bursting with baskets of zucchini flowers—those delicate and bright yellow blooms. They're like a little sign that winter's finally over. Zucchini blossom risotto is something locals really really look forward to. Instead of regular zucchini, this dish focuses on the flowers, chopped and mixed into creamy rice. Really good stuff. Every bite is silky and light. In regions like Lombardy or Veneto, they finish the risotto using mantecatura. Thing is, instead of the usual butter, a scoop of ricotta and some grated pecorino are stirred in. The rice gets that classic “all’onda” wave—meaning it stays creamy and moves slightly when you shake the plate. And look, this mix of creamy cheese and fresh blossoms makes the zucchini flower risotto just pop with color. Perfect for anyone who loves traditional Italian risotto but wants something fresh.

What's cool about this dish? It's the texture play. Some zucchini blossoms are folded right into the rice, while others are fried until they're crispy and golden. Then they're sprinkled on top as a finishing touch. So good. You get the soft, moist rice and those crunchy bites that make every forkful interesting. Even as a vegetarian dish, it’s anything but dull. It’s like a garden-fresh risotto made when veggies are at their peak. Pretty much.

There are plenty of variations. Some families toss in mortadella for a richer flavor, or even shrimp for a seafood twist. And in Emilia-Romagna, zucchini blossoms might appear in tagliatelle. But really, for a true taste of the season, squash blossom risotto keeps it simple. Just letting the veggies shine. It’s a go-to for big Sunday lunches or standout spring dinners. And always paired with extra pecorino on top and a drizzle of quality olive oil. For those curious about summer risotto recipes or just in the mood for something that captures the heart of spring on a plate, this one's a real winner. No question.

INGREDIENTS

Carnaroli rice 1.6 cups (320 g)

Zucchini 6 - with flowers

Vegetable broth to taste

Dry white wine to taste

Extra virgin olive oil to taste

Fine salt to taste

Black pepper to taste

For Creaming: Cow's milk ricotta cheese ¼ cup (50 g); Pecorino cheese 1.75 oz (50 g) - (to grate); Extra virgin olive oil to taste

For Fried Pumpkin Flowers: Zucchini flowers 20; Peanut seed oil to taste

Preparation

How to prepare Risotto with Pumpkin Flowers

To prepare the risotto with pumpkin flowers, first separate the zucchini from their flowers. Cut the zucchini in half lengthwise 1, then slice them thinly to get half-moons 2. Clean the pumpkin flowers by removing the stem 3 and the pistil. Tear the pumpkin flowers that you have detached from the zucchini into 2 or 3 parts, and simply open those that will be fried. Set aside.

Place the zucchini in a large pan with a drizzle of oil 4, salt, and pepper. Sauté over medium-high heat for about 5 minutes, then add their pumpkin flowers 5. Cover with a lid and let them stew for a couple of minutes 6.

Once cooked, transfer the zucchini with the flowers to a jug 7 and blend with an immersion blender 8 until you obtain a smooth and homogeneous cream 9.

Proceed with cooking the rice: pour the rice into a saucepan 10, salt 11, and toast it dry. When the grains feel hot to the touch, deglaze with white wine 12 and let it evaporate completely.

At this point, moisten the rice with a ladle of hot vegetable broth 13 and add half of the zucchini cream 14. Mix well 15 and cook the rice by adding a ladle of broth at a time, always waiting for the previous one to be absorbed.

Meanwhile, heat the seed oil to a temperature of 340°F and fry the pumpkin flowers for decoration, it will take 1-2 minutes 16. Once golden, drain them 17 and transfer them to absorbent paper 18.

When the rice is cooked, turn off the heat and add the remaining zucchini cream, then cream with the ricotta 19, grated Pecorino cheese 20, and a drizzle of oil 21.

Mix well to combine and achieve the typical creamy texture 22. Plate and garnish with the fried pumpkin flowers 23. Your risotto with pumpkin flowers is ready to be served 34!