main dishes sardinian

Vernaccia Risotto with Zucchini Flowers and Bottarga

Carnaroli risotto with Vernaccia di Oristano, zucchini flowers, vegetable broth, butter, grated cheese, and bottarga.

Pescatarian Gluten-Free Nut-Free
Back to Recipes More Recipes
Prep 20 min
Cook 20 min
Total 40 min
Servings 4
Difficulty Easy

Ingredients

Rice

Cooking

Vegetables

Finish

Need a different yield?

Open this recipe in the scaler to adjust servings and turn the ingredients into a grouped shopping list.

Scale this recipe

Instructions

  1. Warm the vegetable broth in a small pot.

  2. Toast the rice dry in a wide pan until warm to the touch.

  3. Pour in the Vernaccia and let it evaporate.

  4. Add hot broth one ladle at a time, stirring often.

  5. Trim the zucchini flowers and slice them into rounds.

  6. Add the flowers about 5 minutes before the rice is finished.

  7. When the rice is ready, turn off the heat. Add butter and grated cheese, cover, and rest for 5 minutes.

  8. Beat the risotto until creamy and serve with bottarga flakes on top.

Storage & Meal Prep

Serve immediately. Bottarga is best added fresh at the table or just before serving.

Variations

  • More Bottarga: Add extra bottarga at the table rather than cooking it into the rice.
  • Without Cheese: Skip the grated cheese and use a little more butter if you want the bottarga to dominate.
  • With Fish Broth: Use a light fish broth instead of vegetable broth for a more coastal version.

FAQ

When do zucchini flowers go into risotto?

Add them about 5 minutes before the rice is done so they soften without disappearing.

Should bottarga be cooked?

No. Add it at the end so the aroma stays clean.

What can replace Vernaccia?

Use a dry white wine if you cannot find Vernaccia di Oristano.

Interactive Nutrition Map

4 Servings

Customize Ingredients

Fish & Seafood
Bottarga (Cured Fish Roe)
20 g
Cheese
Parmesan Cheese
30 g
Vegetables
Zucchini Flowers
70 g
Grains & Bread
Long-Grain White Rice (Uncooked)
300 g
Oils & Fats
Butter (Unsalted)
30 g
Liquids
Vegetable Broth
1522 g
Dry White Wine
101 g

Per Serving

421kcalCalories
12gProtein
65gCarbs
10gFat
1gFiber
Sodium
1533mg67% DV
Potassium
298mg6% DV
Calcium
141mg11% DV
Iron
1.3mg7% DV
Magnesium
36mg9% DV
Vitamin C
4.9mg5% DV
Vitamin A
661µg73% DV
Vitamin K
1.3µg1% DV
Folate
13µg3% DV
Long-Grain White Rice (Uncooked)
Vegetable Broth
Dry White Wine
Zucchini Flowers
Bottarga (Cured Fish Roe)
Butter (Unsalted)
Parmesan Cheese
* Nutrition is an estimate; actual values vary by ingredient brands and cooking methods. Percent Daily Values are based on a 2,000 calorie diet.

The Story Behind This Dish

In central-western Sardinia, Vernaccia Risotto with Zucchini Flowers and Bottarga belongs on the Sardinian home table. I build it around carnaroli rice, vegetable broth, and vernaccia di oristano.

I warm the vegetable broth in a small pot. I toast the rice dry in a wide pan until warm to the touch.

I wait until the rice is ready, turn off the heat. I add butter and grated cheese, cover, and rest for 5 minutes. I beat the risotto until creamy and serve with bottarga flakes on top.

Part of: The Sardinian Kitchen

Related: Fish + Seafood Hub | Sardinian Ingredients Guide