Prepare the broth: In a large pot, bring the water to a boil and add the onion, celery, and carrot. Simmer for 15–20 minutes to create a fragrant vegetable broth, then strain and keep the liquid warm.

Sauté the zucchini: In a separate large skillet or pot, heat the olive oil over medium heat. Add the diced zucchini and sauté for 3–4 minutes until they soften slightly and their vibrant color brightens.

Add the rice: Gently incorporate the Arborio rice into the skillet, stirring for 1–2 minutes until each grain is coated in the delicious olive oil.

Deglaze with wine: Pour in the dry white wine and let it cook, stirring until it’s mostly absorbed, which adds a lovely depth of flavor.

Combine with broth: Gradually add the warm vegetable broth, one ladle at a time. Stir frequently, allowing the rice to absorb the liquid before adding more, cooking until the risotto is creamy and al dente (about 18–20 minutes).

Fold in the blossoms: Gently add the zucchini blossoms to the risotto and cook for 2–3 minutes until they are beautifully wilted and integrated into the dish.

Finish with cheese: Stir in the freshly grated Parmigiano Reggiano cheese and adjust the seasoning with salt and pepper if needed. Serve immediately for a warm, inviting meal.