Spring Vegetable Risotto Recipe

Prepare stock

Keep the vegetable stock warm in a saucepan over low heat. Taste and adjust seasoning so stock is lightly seasoned but not salty.

In a wide heavy-bottomed skillet or saucepan, heat 1 tablespoon butter and 1 tablespoon olive oil over medium heat until shimmering.

Add the diced onion and a pinch of salt. Cook, stirring occasionally, until translucent and softened, about 4–6 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Add the Arborio rice and stir to coat in the fat, toasting the edges of the grains for 1–2 minutes until they become glossy and smell nutty. Do not brown.

Pour in the white wine and stir until it is mostly absorbed by the rice, about 1–2 minutes.

Begin adding the hot vegetable stock, one ladle (about 1/2 cup) at a time. Stir frequently. Wait until most of the liquid is absorbed before adding the next ladle. Continue this process for 18–20 minutes, or until the rice is creamy and al dente (tender with a slight bite). Stirring should be regular but not frantic; use gentle scraping motions to release rice starches.

When the risotto is approaching al dente (after about 16–18 minutes), reduce heat to low and reserve about 1/2 cup of hot stock to adjust consistency later.

While the risotto cooks, prepare the vegetables. Bring a pot of salted water to a rolling simmer. Have a bowl of ice water ready.

Blanch the asparagus pieces in simmering water for 1–2 minutes until bright green and just tender. Use a slotted spoon to transfer asparagus to the ice bath to stop cooking. Remove and drain; pat dry.

Blanch the sugar snap peas for 30–45 seconds, then transfer to the ice bath, drain and pat dry.

In a medium nonstick skillet, heat 1 tablespoon butter over medium-high heat. Add the zucchini and yellow squash slices with a pinch of salt and pepper and sauté for 2–3 minutes until they are just tender and have light color but retain some bite. Remove from heat.

Roughly chop half of the blanched asparagus into bite-sized pieces to fold into the risotto; leave the remaining whole for garnish if desired.

When the rice is al dente and most stock has been incorporated, stir in the butter, grated Parmesan, and cream (if using). Fold in the chopped asparagus, blanched sugar snap peas, sautéed zucchini and yellow squash. If the risotto seems too thick, add the reserved hot stock 1–2 tablespoons at a time until you reach a creamy, slightly loose consistency. The finished risotto should spread slightly when plated.

Stir in lemon zest and 1 tablespoon lemon juice. Taste and adjust seasoning with salt and freshly ground black pepper. Fold in the chopped parsley.

Plate the risotto into shallow bowls. Arrange the reserved whole asparagus stalks on top for presentation. Drizzle each portion with the 1 teaspoon finishing olive oil and sprinkle additional grated Parmesan. Finish with a small grind of black pepper and a few more parsley leaves.

Serve immediately while hot and creamy.