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Curried Risotto with Squash Blossoms

August 15, 2015 By Danielle 6 Comments

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There is a vague tension behind my eyes from being open for so long today. I feel like I saw a lot of things but didn’t really see anything. Do you ever get this feeling? I like opening the freezer and sticking my head inside of it on really hot days. This is not a very economical practice but one that brings fleeting contentedness. And since it’s so hot outside I am giving you risotto to eat. How this equates in my brain is beyond me and the planet Mars but I think all weekends should be filled with big bowls(/bellies) of satisfaction and delight. If you are looking between me and the stove and shaking your head vigorously then simply save this for a mere month. Squash plants are avid producers and will give to you until the very end.

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Squash blossoms are pretty. It’s that deep yellow that forever has me transfixed. They begin to yawn so beautifully in the early morning, stretching out to welcome the bees. It’s no surprise that you can eat them. We get to eat so many attractive foods in this life. When selecting them for edibility I make the single recommendation that you choose male flowers (no fruit attached) so to not disturb your future crop of squash.

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Despite my oculars telling me that sleep is a necessary horizon, I welcome the notion. I like the feeling of possibility that arrives in the morning of a new day. There is a slight giddiness to my frame that is accentuated by an endless cup of black chai tea. This is every morning. Like I am the squash trying to attract the bees. I really enjoy having their presence in the garden (and so do the squash plants). This year I was bent on planting flowers to maintain a bee population – this is one of the greatest things you can do. I once did a school project about their importance. Without bees we don’t eat. But with bees we get curried risotto with squash blossoms.

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Curried Risotto with Squash Blossoms
 
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Prep time
10 mins
Cook time
30 mins
Total time
40 mins
 
Author: Rooting The Sun
Serves: Serves 2-4
Ingredients
  • 1 tbl grapeseed oil
  • 1 medium white onion diced
  • 2 cloves garlic minced
  • 2 medium carrots chopped into coins
  • 1 tsp minced lemongrass
  • 1 cup aborio rice
  • 1 tsp turmeric
  • ¼ tsp coriander
  • ¼ tsp chili powder
  • ¼ tsp garam masala
  • ¼ cup shredded coconut
  • ½ cup white wine
  • 1 cup unsweetened coconut milk
  • 2 cups heated vegetable stock
  • 8-12 squash blossoms, stamens removed
  • dab of grapeseed oil
  • ¼ tsp cumin
Instructions
  1. To begin: Heat grapeseed oil in a large pot and cook onion and carrot until translucent and softened. Add garlic and lemongrass and heat until fragrant.
  2. And then: Add aborio rice and toast until coated with oil. Add turmeric, coriander, chili powder, garam, and coconut and stir into rice and vegetable mixture.
  3. Risotto: Add wine to pot and stir slowly until absorbed by the rice. Repeat this process with the coconut milk. Once absorbed, slowly add the heated vegetable stock - one cup at a time, making sure to give the rice time to adjust. Reduce heat/remove from heat once rice has cooked.
  4. Squash blossoms: Add squash blossoms to a small saute pan with a dab of oil and cumin and heat.
  5. Bowl: Serve risotto garnished with squash blossoms and coriander.
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Filed Under: Dinner Tagged With: rice, risotto, squash

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Comments

  1. Kathryn @ The Scratch Artist says

    August 15, 2015 at 12:10 pm

    Your squash blossom photos are stunning. And I love the idea of risotto and squash blossoms. I hope you continue to get more and more bees. We are having a challenge getting our bees to pollinate our zucchini and cucumbers. We have been pollinating them ourselves. Good luck and I wish you continued success.

    Reply
    • Danielle says

      August 15, 2015 at 12:48 pm

      Kathryn thank you for the kind thoughts. Hand pollination is definitely a successful method that many use. A really cool project that you can do with that is crossing your squash breeds, too. It’s fun to see something new that you’ve created grow from the ground up (this also helps create really sturdy genetics for your specific growing area). I return the wishes of luck and bounty, your produce looks beautiful!

      Reply
  2. Claudia | The Brick Kitchen says

    August 16, 2015 at 6:29 pm

    This looks beautiful – I have never used squash blossoms (here in NZ we call them zucchini flowers) before, as they are not readily available unless you have your own garden. I can just imagine the risotto would be packed with flavour as well! :)

    Reply
    • Danielle says

      August 17, 2015 at 7:43 am

      Hi Claudia – thank you for the lovely words and for visiting! Yes, if you do happen to have squash/zucchini growing in the garden it is truly a treat to behold their blooms. Once you harvest them they are quite delicate, but delicious! :)

      Reply
  3. Jenn @ A Toast to the Good Life says

    August 18, 2015 at 9:59 am

    What a wonderful idea! I haven’t cooked yet with Squash Blossoms but I am very intrigued to! Your dish looks beautiful and delicious. I will certainly give this recipe a try. :) Thank you for sharing! xo

    Reply
    • Danielle says

      August 18, 2015 at 6:55 pm

      Thank you so much Jenn, and thanks for stopping by! I’m glad you like the recipe! Edible flowers make me extremely happy. :) And risotto is such a comforting way to sing an ode. xo!

      Reply

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