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
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