Summer Vegetable Risotto Recipe

Bring the vegetable stock to a gentle simmer in a saucepan and keep it over very low heat so it remains hot.

Prepare vegetables: dice zucchini into 1/2-inch pieces; halve and seed teardrop peppers; slice mushrooms; remove corn kernels from the cob; thaw peas if frozen; finely chop onion; mince garlic; zest and juice the lemon; chiffonade basil and chop parsley.

Sauté mushrooms and peppers

In a large wide skillet or heavy-bottomed sauté pan, heat 1 tablespoon olive oil over medium-high heat. Add sliced mushrooms, a pinch of salt, and cook until they release their liquid and begin to brown, about 4–5 minutes. Add halved teardrop peppers and cook 2–3 minutes more until they soften slightly but remain bright. Transfer mushrooms and peppers to a plate and reserve.

Cook zucchini and corn

Wipe the pan if needed, then add remaining 1 tablespoon olive oil over medium heat. Add diced zucchini and a pinch of salt, sauté 3 minutes until beginning to color. Add corn kernels and cook 2 more minutes until corn is tender-crisp. Stir in peas and cook 1 minute to heat through. Remove vegetables to the plate with mushrooms and peppers. Keep pan warm.

In the same large pan, melt 1 tablespoon butter over medium heat. Add the chopped onion and a pinch of salt; cook, stirring, until the onion is soft and translucent, about 4–5 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Add the arborio rice to the pan and stir to coat the grains with butter and oil. Toast the rice 1–2 minutes until the edges look translucent but the center remains opaque.

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

Begin adding hot vegetable stock, about 1/2 cup at a time, stirring frequently. After each addition let the rice absorb most of the liquid before adding the next ladle. Continue this process for 18–22 minutes, until the rice is al dente and the risotto has a creamy consistency. You may not need the full 5 cups or you may need an extra 1/4 cup depending on your heat and pan; adjust to achieve a creamy but not runny texture.

When the rice is creamy and nearly done (about 2 minutes before desired doneness), stir in the reserved sautéed vegetables to warm and combine.

Turn off the heat. Stir in remaining 1 tablespoon butter, grated parmesan (0.75 cups), lemon zest, and 1 tablespoon lemon juice. Taste and season with salt and freshly ground black pepper (about 1/2 tsp). If desired, add red pepper flakes to taste. Fold in chopped parsley and most of the basil, reserving a little for garnish.

If the risotto seems tight or too thick, stir in up to 2–4 tablespoons of hot stock to loosen to a saucy consistency. Drizzle with 1 teaspoon extra-virgin olive oil for shine.

Spoon the risotto into warm shallow bowls, garnish with remaining basil and additional parmesan as desired. Serve immediately.