A summery fresh and light lemon risotto with fruity fried zucchini flowers

A light and refreshing risotto always goes well with the mid-to-late summer temperatures. The northern Italian rice porridge is almost always sautéed with an onion in oil and then boiled with broth until it becomes creamy. However, the rice grains should still remain al dente, i.e. firm to the bite. Wine is often added as a sour component, we use a lemon in the course of the summer. This refreshes the whole rice dish and simply smells like summer while cooking and eating. A vegetarian component is often added to the risotto, which is why we use fruity zucchini flowers, fill them with mozarella and bake them in batter.

As a simple rice dish, or as a first course before meat or fish. The lemon risotto simply fits well.

The lemon risotto is suitable as a refreshing stand-alone dish. Simple, quick to prepare and fruity vegetarian with the zucchini flowers as vegetables and the mozzarella as a creamy filling. It can also be served with meat and fish dishes of any kind, or even as a course before the main course. The lemon makes it fruity light, but taste very compatible with almost all other dishes. You can also, although not quite typically Italian, serve meat or fish simply with it and enjoy. For example, directly from the grill or grill pan.

Recipe for 4 persons

Lemon Risotto with filled Zucchini blossoms

Summerly fresh lemon Risotto with light roasted and cheese Zucchini blossoms

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Alpine Recipes, Risotto

Cuisine Alpine, Italian

Servings 4 people

Calories 275 kcal

Equipment

• 1 https://www.alpenedelweiss.com/produkt/risotto-rice-1-year-500g-acquerello

Ingredients

  

• 250 gr Risotto Rice best: Acquerello 1 year aged
• 1 glass White wine dry
• 3/4 liter vegetable broth
• 8 pcs Zucchini blossoms
• 1 Mozarella
• 1 tbsp dry Thyme
• 1 tbsp Salt&Pepper
• 1 clove Garlic
• 1 Onion
• 4 tbsp butter
• 80 gr Parmiggiano dry hard Italian cheese
• 100 ml milk
• 70 gr flour all purpose
• 1 egg

Instructions

 

• Cut the Onion and the Garlic in fine chopped pieces and roast it in a pot with 2 tablespoons of butter in low temperature. After 3 minutes, add thyme and the rice and also roast it on low temperature.
• Add the glass of white wine and stir the rice. After a minute, also add a bit of the broth and keep stirring. Add broth every few minutes and stir the rice every 1-2 minutes to cook out the starch.
• Wash the Zucchini blossoms with hot water and put aside. Cut the Mozarella in 8 longer finger thick pieces and put one in each Zucchini blossom.
• Mix the milk, the all purpose flour and the egg in a little bowl until you have a fine dough. Take each Zucchini blossom and roast them in a pan with olive oil golden brown, take them aside.
• After about 20-25 minutes of cooking the risotto, check its consistency. If it is cooked, it should still be a bit "al dente" (italian for having a bite). Add the rest of the butter and slice the Parmiggiano cheese over it, stir once more and let it rest aside warm for a few minutes.
• Place risotto along with the Zucchini blossoms on a plate and decorate with Lemon peel and a bit Thyme.
  

Notes

Enjoy the risotto as a first course before a meat or vegetable plate, or have a BBQ or meat dish aside.

Keyword filled Zucchini, Lemon, Lemon-Risotto, Risotto, Zucchini

As wine accompaniment to this

Maybe a dry white wine like a Chardonnay, Riesling or an Italian Arneis. Or a somewhat fruitier Sauvignon Blanc. If you serve the risotto with meat, then a dry red wine or a rose is also quite suitable here.