Zucchini & squash blossom risotto

Heat 2 tbsp olive oil in a wide pot.

Add the onion, garlic, and thyme, and sauté on low for 5–6 minutes until the onion softens.

Add the rice and stir for 1–2 minutes until translucent and fragrant.

Deglaze with wine and let it evaporate.

Gradually add broth, one ladle at a time, stirring constantly until absorbed before adding more. Continue for about 20 minutes until al dente.

Meanwhile, sauté the chopped zucchini with salt and pepper in 1 tbsp olive oil. Add it to the risotto.

Clean and finely chop the squash blossoms.

Once risotto is ready, remove from heat, stir in the blossoms, butter, and parmesan until creamy.

Add parsley, salt, and pepper.

Serve hot on a flat plate.