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Delicate squash blossoms folded into creamy risotto make a stunning vegetarian dish. This fresh mediterranean meal is a family dinner that captures the fleeting beauty of Italian summer.
Warm the vegetable broth in a saucepan over low heat, keeping it at a gentle simmer throughout cooking.
Heat the olive oil and 1 tablespoon butter in a wide sauté pan over medium heat. Add finely chopped yellow onion and cook until translucent, about 4 minutes.
Stir in the Arborio rice and toast for 1–2 minutes, stirring constantly to coat each grain without browning.
Add 1 ladle of hot broth and stir gently; cook until almost absorbed, then continue adding broth one ladle at a time, stirring often and allowing each addition to be absorbed before adding the next (this takes about 18 minutes).
When the rice is creamy and almost al dente, gently fold in sliced squash blossoms and cook for another 2–3 minutes, just until wilted.
Remove from heat, add the remaining tablespoon of butter and Parmigiano Reggiano, stirring briskly to create a creamy finish. Season with salt and black pepper to taste; serve immediately.
