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Risotto with zucchini flowers and saffron

ingredients

servings

4

Rice

320 oz

Onion

1 unit

Extra virgin olive oil

to taste

Vegetable broth

1 fl oz

Courgette flowers

12 unit

Saffron

1 sachet

Salt

to taste

Pepper

to taste

Grated Parmesan cheese

1 spoon

Parsley

1 sprig

first courses from Italy - Puglia

Risotto with zucchini flowers and saffron

Risotto with zucchini flowers and saffron

vegetarian with lactose source of C vitamins

ready in

25 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Risotto with zucchini flowers and saffron

A colorful and fragrant first course for an easy-to-make recipe: it's Risotto with zucchini flowers and saffron!

Risotto with zucchini flowers and saffron step 1

step 1

Wash and clean the pumpkin flowers.

Risotto with zucchini flowers and saffron step 2

step 2

Open them, remove the stalk and cut them into julienne strips.

Risotto with zucchini flowers and saffron step 3

step 3

Finely chop the onion and fry it gently in a saucepan with a little bit of extra virgin olive oil, until it has dried but has not yet taken on color. When it is transparent, add the rice and toast it for a minute over low heat.

Risotto with zucchini flowers and saffron step 4

step 4

Raise the heat and add a ladle of hot broth until the rice is cooked.

Risotto with zucchini flowers and saffron step 5

step 5

At about half cooking add the saffron diluted in a glass of hot broth and the pumpkin flowers.

Risotto with zucchini flowers and saffron step 6

step 6

Arrange salt and pepper.

Risotto with zucchini flowers and saffron step 7

step 7

At the end of cooking, remove the pan from the heat and stir in the rice with a knob of butter and the grated Parmesan.

Risotto with zucchini flowers and saffron step 8

step 8

Serve with a sprinkling of chopped fresh parsley.

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