Saffron Risotto Stuffed Squash Blossoms Recipe

In the heat of summer, the farmers markets give us these seasonal treats to play with. Squash Blossoms are only available in the Spring and Summer, when all varieties of summer squash are abundant in full force. A trip to the farmers market gave us a full box of squash blossoms. So the question is, what to do with them??? After some thought, we decided to keep it simple and delicious. Really let these babies shine through!  See more for the full recipe.

Saffron Risotto Stuffed Squash Blossoms Recipe


(Makes roughly 18 blossoms)

About 18 Squash Blossoms
4 tsp Onion, very finely chopped
About 1 ½ cups low salt Vegetable Stock
1/3rd cup Carnaroli Rice or Arborio Rice
1 tsp White Wine
2 threads saffron
2 ½ – 3 tbsp Parmigiano Reggiano (optional)
1 tsp unsalted Butter or olive oil
Salt to taste
Olive or Canola Oil for pan frying

1. Make a small batch of risotto using the above ingredient proportions and following any basic risotto recipe, such as this one here  (add saffron), or simply use leftovers from your favorite risotto recipe.

2. Let the risotto cool until it sets.

3. Use the blade of a butter knife or small spoon to gently fill the squash blossoms with the risotto, just up until the point where the four petals separate from each other.

4. Gently twist the tops of the petals closed around the filling.

5. Get 1/8th inch of oil hot in a cast iron skillet over medium heat.

6. Add the filled squash blossoms, being careful not to crowd the pan. Cook each blossom only briefly on each side, just until they brown slightly and become more translucent.

7. Serve with greens lightly tossed in viaigrette

1. We’ve omitted breading or batter here to allow the richness and texture of the risotto to shine through, but you could dip these blossoms in eggs and breadcrumbs or tempura fry them.

2. Experiment with different flavors of risotto. Why not try adding wild mushrooms, kabocha squash & pecans, or saffron?

* The exact amount of stock needed will vary somewhat from batch to batch as well as between different varieties of risotto rice, so always have a little more on hand than you think you’ll need.

photo credit: Justin Marx