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Cremiges Zucchiniblüten-Risotto mit leuchtend gelben Blüten, Parmesanspänen und Zitronenabrieb in einem tiefen weißen Teller, daneben ein schlankes Weißweinglas mit hellgoldenem Viognier, frische Zitrone und Zucchiniblüten als Dekoration

Zucchini Flower Risotto with Lemon, Parmesan, and Ricotta

Canadian wine for early summer: creamy risotto with seasonal zucchini flowers, lemon, Parmesan, and a dollop of ricotta—paired with the floral Viognier from Lakeview Wine Co. in the Niagara Peninsula. Flowers on the plate, flowers in the glass. Ready in 40 minutes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Risotto, Vegetarian
Cuisine Seasonal, Vegetarian
Servings 2 people
Calories 580 kcal

Equipment

  • 1 A wide, heavy pot or sauté pan for the risotto
  • 1 Small pot for the stock
  • 1 ladle
  • 1 Small pan for the zucchini flowers
  • 1 Grater for Parmesan and lemon zest

Ingredients
  

FOR THE RISOTTO:

  • 200 g Arborio or Carnaroli rice
  • 1 shallot finely chopped
  • 1 garlic clove finely chopped
  • 2 Tablespoon of olive oil
  • 80 ml dry white wine e.g., the Lakeview Viognier
  • about 700 ml hot vegetable stock
  • 40 g Parmesan cheese finely grated
  • 2 1 tbsp cold butter
  • 2 EL Ricotta
  • Zest and juice of ½ lemon
  • sea salt white pepper

FOR THE ZUCCHINI BLOSSOMS:

  • 8 –10 zucchini flowers Stamp removed
  • 1 1 tbsp olive oil or butter
  • 1 A pinch of sea salt

FOR SERVING:

  • 30 g Parmesan cheese thinly sliced
  • Zest of ½ lemon
  • Fleur de Sel
  • 1 A drizzle of good olive oil

Instructions
 

PREPARE THE SAUCE:

  • Heat the vegetable stock in a small saucepan and keep it warm over low heat.

STARTING THE RISOTTO:

  • Sauté the shallot and garlic in olive oil over medium heat until translucent—do not brown.
  • Add the rice grains and sauté for 1–2 minutes, stirring constantly, until they become slightly translucent.
  • Pour in the white wine and let it reduce completely while stirring.

COOKING RISOTTO:

  • Add the hot stock a ladleful at a time—always adding the next ladleful only after the previous one has completely reduced.
  • Stir regularly.
  • After about 18–20 minutes, the rice is cooked but still slightly al dente.
  • Don't let the last ladleful of stock reduce completely—the risotto should have a slightly runny consistency.

MANTECATURA:

  • Remove the pot from the stove.
  • Stir in the cold butter and grated Parmesan vigorously.
  • Gently fold in the ricotta, lemon zest, and lemon juice.
  • Season with salt and white pepper.
  • Let it rest, covered, for 2 minutes.

ZUCCHINI FLOWERS:

  • Just before serving, heat some olive oil or butter in a small skillet over medium heat.
  • Gently warm the zucchini flowers for 20–30 seconds on each side.
  • Season with sea salt—they should be warm, but not cooked.

SERVE:

  • Spoon the risotto into two preheated deep plates.
  • Arrange the zucchini flowers loosely and generously over the top.
  • Finely grate some Parmesan cheese over the top.
  • Sprinkle with lemon zest, fleur de sel, and a drizzle of good olive oil.
  • Serve the Lakeview Viognier at 8–10 °C.

SIDE DISHES:

  • Toasted ciabatta or focaccia
  • Light tomato salad with basil and balsamic vinegar

Nutrition

Calories: 580kcalCarbohydrates: 72gProtein: 16gFat: 22g
Keyword Lakeview, Lemon, Niagara Peninsula, Parmesan cheese, Ricotta, Summer Recipe, vegetarian risotto, Viognier, Wine from Canada, Zucchini Flower Risotto, Zucchini flowers
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