Monday, July 25, 2022

Zucchini Mushroom Risotto


Summertime often means having a plethora of zucchini growing in one's garden! If one does not have a garden, zucchini is usually low in price when they are in season. Zucchini is a very versatile vegetable that can be prepared in many different ways.  Did you know that its blossoms are also edible and also quite delicious?

 I plant zucchini seeds in large flower pots in my backyard when the danger of frost is over because I love utilizing zucchini blossoms in my recipes.  They are a true summer delicacy!

Once the zucchini from my plants are medium in size I pick them, and one of my favorite preparations is using them in risotto. This time I also added some chopped zucchini blossoms, a cup of sliced and sauteed baby bell mushrooms, and fresh herbs from my garden.  You can add or delete ingredients to suit your taste. Recipe to follow.

Zucchini Mushroom Risotto

Serves 4 to 6


7 cups chicken broth--vegetable broth can also be used
2 cups Arborio rice, uncooked
3 scallions chopped
One stalk of celery chopped
3 garlic cloves crushed and chopped fine
3 tablespoons butter
One cup of white wine
2 medium zucchini, peeled and grated 
One cup of sauteed sliced mushrooms
Ground black pepper
One cup of chopped zucchini blossoms--optional
Fresh basil and thyme if available, or dried.


Chop vegetables and grate the zucchini on a box grater.

Slice and saute the mushrooms in a bit of butter.

Pour chicken broth into a pot and bring to a simmer.

Saute the chopped celery and scallions until tender in a deep skillet with the 3 tablespoons of butter. 

Add the garlic and rice and stir constantly until all is coated and the rice is lightly toasted.

Slowly pour in one cup of white wine and stir well over medium heat for two minutes

Slowly ladle in a cup of chicken broth to the rice mix and keep stirring well

Add the grated zucchini and sauteed mushrooms

Keep adding one cup of the hot chicken broth a little at a time as the liquid is absorbed, all the while stirring the rice.

Add the chopped zucchini blossoms, about 1/2 cup chopped fresh basil leaves, and 1/4 cup fresh thyme leaves if available. 

If using dried herbs, use one tablespoon of basil and one teaspoon of dried thyme.  Grate in black peppercorns to the mixture as desired 

Continue to gradually ladle in simmering chicken stock, stirring continuously until all is used. The risotto will become "creamy" and slightly sticky, yet still firm in the center, or al dente.

I added a splash of black truffle oil to the risotto before serving it as it adds a nice umami taste, but that is optional.  I also serve it with grated Parmesan cheese on top.

As you can see I have been collecting many zucchini blossoms!  I pick the male blossoms that have a long thin stem early in the morning when they are open.  If the blossom stem is thick it is a female and I leave that to grow as it will become a zucchini.  I pinch out the blossom's inner stamens and remove the pointy green ends of the stem. I then store them in my refrigerator on a layer of paper towels in a plastic container.  I try to use them within a day or two. 

Another favorite way to eat the blossoms is to stuff them with a bit of mozzarella cheese and either a bit of anchovy or a piece of prosciutto and then dip them in a tempura-style batter and fry them until crisp.  Everyone has a favorite batter. I favor Rosetta Consentino's recipe--click here.--with the exception that I use bottled sparkling water in the batter as I feel it adds more crispness to the final result.

I've also incorporated them into a breakfast frittata.  I always think of frittatas as a vessel for using up leftover vegetables or pasta as they are cooked in a frying pan along with beaten eggs, cheese, and herbs. My husband is skilled at flipping frittatas so that both sides get crisp, but this frittata I finished by baking in a hot oven for a few minutes, as I had decorated the top with fresh basil leaves and zucchini blossoms.


I hope my zucchini plants will keep the blossoms flowering for a long time this summer as we really enjoy them!

For Skywatch Saturday: We had some good rain storms this month, which is a blessing after months of drought. The storms create beautiful rainbows including this unusual double rainbow we saw as we were driving to the airport recently.  Double good luck to all!

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eileeninmd said...


Your Risotto and the frittata look delicious. Thanks for sharing the recipes.
Beautiful sky capture, I love the double rainbows. Take care, have a great new week!

Janice said...

I suppose by removing the blossoms, it eliminates an overload of zucchinis, too.

~Lavender Dreamer~ said...

The double rainbow is spectacular! And I would love to look through your recipe box or book! You are such a good cook!

NCSue said...

A great idea for those times when zucchini abounds!
Thank you for sharing at

Jeanie said...

Ah, the zucchini is coming! Tis the season.

Your double rainbow -- wow. Those are hard to come by and this is a beauty!

William Kendall said...

I have never had zucchini.

stevebethere said...

That all looks delicious especially the Risotto I hoope you saved me some of each heheh!

Have a zucchinitastic week 👍

Sallie (FullTime-Life) said...

The risotto look so beautiful! You are as skilled at food photography as you are at cooking -- and that is amazingly so. I've never tried making a risotto nor cooking squash blossoms (have eaten both in restaurants, but honestly your recipe sounds better than what we've ever had -- in both cases!) It was interesting learning about how to distinguish male from female blossoms.

Sallie (FullTime-Life) said...

OH and the double rainbow is stunning! Hope and good luck are on the horizon!

The Joy of Home with Martha Ellen said...

Boy does everything look delicious! I love zucchini and this recipe looks wonderful. The squash blossom stuffed with mozzerella is calling my name!
I'm happy to hear you have gotten rain. Your double rainbow photo is lovely.

Terri said...

Looks Yum-o. I am going to give your risotto recipe a try. Thanks for sharing.

Carol @Comfort Spring Station said...

Squash is one of my favorite veggies - yellow and zucchini are great. Wonderful recipe - I haven't had squash blossoms in a few years. Yum! Thanks for your wonderful photos as they made my mouth water in anticipation.

Penny from Enjoying The Simple Things said...

That risotto looks and sounds wonderful. I love stuff zucchini blossoms. What a pretty rainbow!

ellen b. said...

That looks so good, Pat.
Love the rainbows, too.

Carol Benton said...

Wow - this is interesting information. I never knew that you can eat zucchini blossoms. The zucchini is a prolific grower in the summer garden, and your risotto dish looks delicious.
Thank you for participating in Talent-Sharing Tuesdays Link-Up 26.

R's Rue said...

Yummy. I love it.

Meenakshi said...

Great recipe! I will try it out.

Klara said...

wonderful post and recipes.

Jill Harrison said...

We used to grow zucchini, but not now. But I do buy them. They are a very versitile vegetable. I make zucchini pickle and zucchini soup, and of course there is zucchini cake. Thank you for the recipe. I hadn't known what to do with the flowers. Have a good week. I am joining you at Mosaic Monday

Angie said...

Pat - I do not grow any of my own vegetables due to the water required and the ever-present critters ... So I am quite envious of all your zucchini and especially the blossoms. My Mom used to coat the blossoms with egg/milk, followed by breadcrumbs, and fry them lightly. So good. And of course, zucchini bread was a favorite! So glad you have received good rains - a real blessing. Thanks for linking to Mosaic Monday!

kwarkito said...

wonderful recipes, and a beautiful double rainbow

Yogi♪♪♪ said...

You are a wonderful cook Pat. That looks great!!

Spare Parts and Pics said...

What a gorgeous double rainbow! Glad to year you have finally gotten some rain. Still waiting for ours!

betty-NZ said...

How fascinating!

Thanks for sharing your link at My Corner of the World this week!

Shiju Sugunan said...

It all sounds tasty. Love the double rainbow!

Magical Mystical Teacher said...

I eat zucchini as a last resort. Hahaha!

Linda W. said...

That risotto looks delicious! We are starting to get zucchini from our garden so I need new ways to cook it. Thanks for the recipes!

Lowcarb team member said...

Your Risotto and the frittata look delicious.
That double rainbow is amazing.

All the best Jan

Rambling Woods said...

Looks yummy… I didn’t know you could eat the flowers