Risotto Tutto Giardino Recipe

Warm stock

Place the vegetable stock in a saucepan and keep it over low heat so it stays hot but not boiling for the entire cooking time.

Trim asparagus, dice zucchini, halve cherry tomatoes, thinly slice leek, mince garlic, tear basil, chop parsley, and zest and juice the lemon. Measure out peas and spinach so they are ready to add.

Sauté firmer vegetables

In a large wide skillet or sauté pan, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the sliced leek and sauté 2–3 minutes until softened. Add asparagus and zucchini and cook 4–5 minutes until just tender-crisp. Season lightly with a pinch of salt and pepper. Remove these vegetables to a bowl and set aside.

Quickly cook tomatoes and peas

In the same pan over medium heat, add a tiny splash of olive oil if needed and add the halved cherry tomatoes and thawed peas. Cook 2 minutes just to warm and concentrate the tomatoes slightly. Remove and reserve with the other vegetables. Keep the pan at medium-low for the risotto step.

Sweat aromatics

In a heavy-bottomed saucepan or the large wide skillet set over medium heat, melt 2 tablespoons butter with 1 tablespoon olive oil. Add the diced onion and cook gently 4–5 minutes until translucent but not browned. Add the minced garlic and cook 30 seconds until fragrant.

Toast rice

Add the Arborio rice to the pan and stir to coat every grain with fat. Cook 1–2 minutes, stirring constantly, until the edges of the grains look translucent.

Deglaze

Pour in the 1/2 cup dry white wine and stir until mostly absorbed by the rice.

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. Continue this process for 16–18 minutes total, until the rice is al dente and the mixture is creamy. You may not need all 5 cups; stop when rice is tender with a slight bite and the texture is creamy.

Season

About two-thirds through cooking, taste and add the teaspoon of salt and 1/4 teaspoon black pepper (adjust to taste).

Fold in vegetables and cheese

When the risotto is nearly done (rice al dente and saucy), stir in the reserved sautéed asparagus and zucchini, the tomatoes and peas, the baby spinach, and the remaining 1 tablespoon butter. Stir until spinach wilts and vegetables are warmed through, 1–2 minutes. Remove from heat and immediately stir in the 3/4 cup grated Parmesan, lemon zest and 1 tablespoon lemon juice, torn basil, and chopped parsley. Adjust seasoning with salt and pepper.

Rest

Cover the pan and let rest 1–2 minutes; this lets the risotto settle and become silkier.

Divide the risotto among warmed plates. Drizzle each portion with 1 teaspoon extra-virgin olive oil, sprinkle optional Pecorino or extra Parmesan, and finish with a few extra basil leaves and a grind of black pepper. Serve immediately.