# Risotto con Zucchine e Fiori di Zucca

- Cuisine: Italian
- Category: Dinner
- Language: en

## Ingredients

- zucchine, diced
- extra virgin olive oil
- fiori di zucca, torn into pieces
- carnaroli rice
- brodo vegetale
- 1 tbsp ricotta
- 0.5 tsp pesto
- sale
- pepe

## Instructions

1. Dice the green skin of the zucchine, leaving the white flesh for later.
2. Sauté the green diced zucchine in a pan with olive oil until golden brown.
3. Dice the white flesh of the zucchine and marinate in a bowl with olive oil, salt, and pepper.
4. Add salt and pepper to the sautéing zucchine.
5. Add torn zucchini flowers to the pan with the sautéed zucchine and cook briefly.
6. Toast the rice in a dry pan, then add vegetable broth until the rice is just covered.
7. Cook for 14 minutes, adding broth as needed.
8. Remove from heat, add the cooked zucchini mixture, and stir.
9. Stir in the ricotta and pesto instead of butter or oil for the creaming step.
10. Plate the risotto and garnish with the raw marinated zucchini dice and extra thin strips of zucchini flower.

## Equipment

- chef's knife
- cutting board
- pan
- spatula
- bowl
- spoon
- pepper mill

## Tips

- Always sauté zucchini instead of boiling it to ensure better flavor.
- The chef uses dried zucchini flower powder as a restaurant-exclusive garnish, but notes home cooks can omit this.

## Source

- Original video: https://www.instagram.com/reel/Dclz36FqykL/?igsi=MWhzeGpvaTlvY3hmZQ==
- Creator: Ratanà
- Recipe page: https://www.cliprecipe.com/recipe/e5ea1f4f-7700-4650-84e0-4b50e57e40cc
- Extracted: 2026-08-29

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt