Zucchini Risotto with Stuffed Squash Blossoms

Ingredients

• For the risotto
• 1 large shallot
• 1 cup Arborio rice
• 1/2 cup white wine
• 3-4 cups low-sodium organic chicken stock
• 1 large zucchini
• Butter
• Fresh Basil
• Salt and Pepper
• 1/2 cup grated parmesan cheese
• Juice of 1/2 lemon
• For the stuffed squash blossoms
• 6 zucchini flowers with stems
• 1 medium sized ball of fresh salted mozzarella cheese
• 1/2 cup flour
• 1/2 cup cold water
• 1 large egg
• Salt and Pepper

AI Chef 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag