Italian
Risotto with Zucchini Blossoms, Asparagus and Seasonal Vegetables
by JustUs · 17.3K subscribers on YouTube
A spring risotto with zucchini blossoms, asparagus, and a mix of seasonal vegetables, creamy and flavorful.
- Difficulty
- medium
Ingredients
15 items- Zucchini Flowersclean and set aside for mantecatura
- Asparagusseparate tips and stems; blanch tips
- Fresh Spring Onionfinely chopped for base
- Parsley
- Bietolina Rossared chard, chopped
- Bieta Biancawhite chard, chopped
- Parmigiano Reggianograted for mantecatura
- Butterfor mantecatura
- Carnaroli Ricerisotto rice
- Dry White Winefor deglazing
- Zucchinichopped for base
- Vegetable Brothhot, used for cooking rice and blanching asparagus
- Saltto taste
- Black Pepperto taste
- Balsamic Vinegar(optional) — for finishing, optional
Method
- Cut all the vegetables.
- Blanch the asparagus tips in the vegetable broth.
- Prepare the base by sautéing the chopped spring onion, zucchini, and remaining greens in a pan.
- Season with a pinch of salt and pepper and cook for about 4 minutes.
- Remove the asparagus tips from the broth and set aside.
- Add the Carnaroli rice and toast it.
- Deglaze with white wine.
- Gradually add the hot vegetable broth, stirring occasionally.
- While the rice cooks, clean the zucchini blossoms and set them aside.
- When the rice is al dente, remove from heat and mantecare (cream) with butter, grated Parmesan, and the zucchini blossoms.
- Plate the risotto and finish with a drizzle of balsamic vinegar.
JustUs
Reviewer17.3K subscribers on YouTube5.3M total channel viewsJustUs è un viaggio autentico tra luoghi e piatti veri. Solo storie, emozioni e forchettate. 🎥 Ogni video è un’esperienza da vivere: un luogo, una camminata, una tavola. 📌 Nuovi video ogni settimana. Seguici anche su Instagram e Telegram. 📩 Justusitofficial@gmail.com 📱 Seguici ovunque per non perderti nulla.
