Risotto with Peas and Zucchini Flower is a delightful spring recipe that brings the fresh flavors of the season to your table. This vibrant dish combines the delicate, slightly sweet flavor of the zucchini flowers with the tender, fresh peas. The result is a colorful and flavorful meal that's perfect for any occasion.
In late spring, markets and vegetable stands are filled with beautiful zucchini blossoms and fresh peas in their pods. One of the best ways to enjoy these seasonal treasures is to make a risotto!This risotto is not only colorful and light, but also deliciously flavorful. Zucchini flowers are among the most famous edible flowers in Italian cuisine, often enjoyed stuffed or fried. But they also make a wonderful addition to risotto.
To enhance the flavor, sweetness and color, I decided to add fresh peas. For best results, use a good vegetable broth and a rice suitable for risotto, such as Carnaroli or Arborio.
Since peas take longer to cook than zucchini flowers, you'll need to add them first. Add the zucchini flowers toward the end of cooking, when the risotto is almost done. See my detailed recipe for the exact steps.
Perfect for celebrating the vibrant colors and fresh flavors of spring's first produce, Risotto with Peas and Zucchini Flower is sure to become a favorite at your table!
Ingredients
Prep Time: 15 Min | Cook Time: 20 Min | Servings: 4
- 10 fresh zucchini flowers
- 100 g (3.5 oz) of fresh peas, net of pods
- 1 liter (~4 cups) of vegetable broth
- 1 small shallot
- 100 ml (~⅓ cup) of dry white wine
- 320 g (11 oz) of Carnaroli or Arborio rice
- 80 g (2.8 oz) of unsalted butter
- 100 g (1 cup) grated Parmigiano Reggiano
- 3 tablespoons of extra virgin olive oil
- a pinch of ground black pepper (optional)
- a pinch of fine salt
Instructions
BEFORE YOU START: First, make a vegetable broth. Of course, you can make it the day before and store it in the refrigerator. The timelines do not include making the broth.
Clean the Zucchini Flower
Step 1) - Zucchini flowers are very delicate and spoil quickly. It's necessary to buy them very fresh and use them immediately.
Remove the hard and often somewhat prickly end and the pistil inside.
Open the flowers and check for insects or soil. You can gently clean them with damp paper. It's usually best to avoid rinsing the flowers under running water so as not to spoil them too much. However, since the flowers are not used whole in this recipe, you can take a chance if you feel it's necessary. Blot them well with paper towels.
Cut the flowers into strips on a cutting board and set them aside.
Make the Soffritto
Step 2) - Remove the pods and set the peas aside. In a frying pan, add 3 tablespoons of extra virgin olive oil and the chopped shallots. Sauté over medium heat for one or two minutes. Stir with a wooden spoon to prevent the shallots from burning or sticking to the pan.
Cook the Risotto
Step 3) - Add the rice. Cook for two minutes while stirring with a wooden spoon. Then add the white wine and let it evaporate over high heat.
Step 4) - Add two ladles of very hot vegetable broth and the peas.
NOTE: The peas take about 15 minutes to cook, so it is a good idea to add them right after the wine.
Step 5) - Stir and cook the risotto over medium heat for about 15 to 18 minutes, stirring occasionally. Whenever the rice gets dry, add a little broth.
When the rice is almost cooked, add the zucchini flowers and stir well. Taste it and add salt if necessary.
Step 6) - When cooked, remove the pot from the heat and add the butter and grated Parmesan cheese to make a creamy risotto. Stir well and add fresh ground black pepper (optional) before serving.
YOU MUST ALSO TRY:
- Risi e Bisi (Authentic Venetian Rice and Peas)
- Ricotta Stuffed Zucchini Flowers
- Pasta e Piselli alla Napoletana (Neapolitan Pasta and Peas)
- Shrimp and Zucchini Risotto
Storage
Like all risotto dishes, this one with peas and zucchini flowers is best eaten right away while it’s hot and creamy. It’s not a dish you can make ahead of time.
If you have leftovers, you can keep the risotto in an airtight container in the fridge. It will stay good for 1 to 2 days. However, it’s not a good idea to freeze it.
Substitutes
- Vegetarian Alternative: If you want to make the risotto vegetarian, skip the butter and Parmigiano. Instead, stir in some raw extra virgin olive oil and a couple of tablespoons of acacia honey.
- Stronger Flavor Option: For a more intense taste, use Pecorino Romano instead of Parmigiano Reggiano.
- Pea Substitution: If you don't have fresh peas, frozen or canned peas will work too. For frozen peas, follow the recipe as usual. For canned peas, add them at the end of the cooking time along with the flowers.
- Zucchini Flowers vs Squash Blossoms: They look the same and taste the same when cooked. The main difference is in the petals: zucchini flowers have larger, pointier petals but less flavor, while squash flowers are smaller and more flavorful. Both plants have both male and female flowers. Female flowers are attached to the fruit, while male flowers grow on the stem. Both are great for this recipe. Your choice may depend on the season.
Variations
- Honey and Pecorino Combo: Some people like to make a creamy risotto using Pecorino Romano and a couple of tablespoons of acacia honey. This combination enhances the flavor of zucchini flowers and the sweetness of peas, and it pairs well with the pecorino cheese.
- Adding Protein: To make the dish more filling, you can add diced crispy bacon or cooked shrimp.
- Spicing It Up: Add more flavor and color to your risotto with spices like saffron and turmeric. Dissolve them in a little hot water and stir them in at the end of cooking.
Recipe Card
Risotto with Peas & Zucchini Flowers Recipe
Ingredients
- 10 zucchini flowers
- 100 g fresh peas, net of pods - 3.5 oz
- 1 liter vegetable broth - ~4 cups
- 1 shallot
- 100 ml dry white wine - ~⅓ cup
- 320 g Carnaroli or Arborio rice - 11 oz
- 80 g unsalted butter - 2.8 oz
- 100 g grated Parmigiano Reggiano - 1 cup
- 3 tablespoons extra virgin olive oil
- 1 pinch black pepper - (optional)
- 1 pinch salt
Instructions
CLEAN THE ZUCCHINI FLOWER
- Remove the hard and often somewhat prickly end and the pistil inside. Open the flowers and check for insects or soil. You can gently clean them with damp paper. Cut the flowers into strips on a cutting board and set them aside.
MAKE THE SOFFRITTO
- Remove the pods and set the peas aside. In a frying pan, add 3 tablespoons of extra virgin olive oil and the chopped shallots. Sauté over medium heat for one or two minutes. Stir with a wooden spoon to prevent the shallots from burning or sticking to the pan.
COOK THE RISOTTO
- Add the rice. Cook for two minutes while stirring with a wooden spoon. Then add the white wine and let it evaporate over high heat.
- Add two ladles of very hot vegetable broth and the peas. The peas take about 15 minutes to cook, so it is a good idea to add them right after the wine.
- Stir and cook the risotto over medium heat for about 15 to 18 minutes, stirring occasionally. Whenever the rice gets dry, add a little broth.
- When the rice is almost cooked, add the zucchini flowers and stir well.
- When cooked, remove the pot from the heat and add the butter and grated Parmesan cheese to make a creamy risotto. Stir well and serve.
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