Farmer’s Market Risotto Recipe

Bring the vegetable stock to a bare simmer in a saucepan and keep it warm over low heat.

Trim and cut asparagus, slice zucchini, halve cherry tomatoes, chiffonade basil, mince garlic, and finely chop shallot so all vegetables are ready to add as directed.

Sauté aromatics

In a wide heavy-bottomed skillet or saucepan over medium heat, warm 1 tablespoon olive oil and 1 tablespoon butter until butter melts. Add the chopped shallot and a pinch of salt; cook, stirring, until softened and translucent, about 3–4 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Toast rice

Add the Arborio rice to the pan and stir to coat the grains with the fat. Cook, stirring, 1–2 minutes until the edges of the rice grains look translucent and they smell slightly nutty.

Deglaze with wine

Pour in the dry white wine and stir until mostly absorbed, about 1–2 minutes.

Add stock gradually

Begin adding the hot vegetable stock, one ladleful (about 1/2 cup) at a time. Stir frequently; when the liquid is mostly absorbed, add the next ladle. Continue this process, maintaining a gentle simmer, for about 15 minutes.

Cook asparagus & zucchini

When the rice is about halfway cooked (after roughly 12–15 minutes total of adding stock) and still slightly al dente, stir in the asparagus pieces and sliced zucchini. Continue adding stock ladles and stirring. These vegetables will cook through as the rice finishes, taking about 5–6 minutes.

Add peas and tomatoes

With two ladles of stock remaining (rice should be creamy but still have a slight bite), stir in the fresh peas and halved cherry tomatoes. Cook 2–3 minutes more so peas are bright and tomatoes are warmed but not broken down completely.

When the rice is cooked to al dente and the risotto is creamy (total cooking time for rice ~18–20 minutes), remove the pan from heat. Stir in the remaining 1 tablespoon butter, grated Parmesan, lemon zest, and lemon juice until melted and incorporated. Taste and adjust seasoning with salt, black pepper, and optional red pepper flakes.

Fold in the chiffonade basil and drizzle the remaining 1 tablespoon olive oil for a glossy finish. If the risotto is too thick, stir in up to 1/4 cup warm stock to loosen.

Spoon the risotto into warm bowls or onto warmed plates. Finish with an extra sprinkle of Parmesan and a few basil leaves. Serve immediately — risotto is best eaten right away.