Vegetable Risotto Recipe
chef's choice vegetable / truffle salt / microgreen salad
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Risotto Base
Chef's Choice Vegetables
Finishes & Garnish
Method
Risotto Base
- 1
Prepare stock
Warm the vegetable stock in a saucepan over low heat and keep it at a gentle simmer. Do not boil.
- 2
Sauté aromatics
In a wide heavy-bottomed skillet or saucepan, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the finely chopped onion and cook, stirring, until soft and translucent, about 4–5 minutes. Add the minced garlic and cook 30 seconds until fragrant.
- 3
Toast rice
Add the Arborio rice to the pan and stir to coat the grains with fat. Cook, stirring constantly, for 1–2 minutes until the edges of the rice look translucent.
- 4
Deglaze
Pour in the dry white wine and stir until it has mostly evaporated and the pan is nearly dry.
- 5
Add stock gradually
Begin adding the hot vegetable stock one ladle (about 1/2 cup) at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next ladle. Maintain a gentle simmer. Continue this process for 18–22 minutes, tasting occasionally; the rice should be tender with a slight bite (al dente) and the final consistency should be creamy but not soupy. You may not need all 5 cups or may need a little more — adjust as needed.
- 6
Finish risotto
When the rice is nearly done (after about 16–18 minutes), stir in 1 tablespoon butter and the grated Parmesan. Season with 1 teaspoon salt and 1/2 teaspoon black pepper, then adjust to taste. Remove from heat, cover, and let rest while you prepare the vegetables (2 minutes).
Chef's Choice Vegetables
- 7
Sauté mushrooms and shallot
While the risotto cooks, heat 1 tablespoon olive oil in a separate skillet over medium-high heat. Add the sliced cremini mushrooms and the sliced shallot. Sauté without crowding until the mushrooms are browned and have released their liquid, about 5–6 minutes.
- 8
Cook asparagus & zucchini
Add the asparagus pieces and diced zucchini to the mushroom pan. Sauté 3–4 minutes more until the asparagus is bright and just tender and zucchini is softened but not mushy. Add the peas last and cook 1 minute to heat through. Season the vegetable mixture with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Remove from heat.
- 9
Combine vegetables with risotto
Fold the cooked vegetables gently into the finished risotto so they are evenly distributed. Taste and adjust seasoning if necessary.
Finishes & Garnish
- 10
Season with truffle salt
Sprinkle the white truffle salt over the risotto and fold lightly to incorporate. Start with 1/4 teaspoon and adjust in small increments to avoid overpowering.
- 11
Dress microgreens
In a small bowl, whisk together 1 teaspoon lemon juice, 1 teaspoon extra-virgin olive oil, and 1/8 teaspoon sea salt. Toss the microgreen salad mix gently with the dressing just before serving so they remain crisp.
- 12
Plate and serve
Spoon the risotto onto warm plates, making a shallow well in the center. Top with a small handful of dressed microgreens. Finish with extra grated Parmesan to taste. Serve immediately.
