Yields: 4-6 servings
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Ingredients
For the Risotto
- 6 cups low-sodium vegetable or chicken broth
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 1/2 cup freshly grated Parmesan cheese, plus more for serving
For the Farmers’ Market Vegetables
- 1 tablespoon olive oil
- 1 small zucchini, diced
- 1 small summer squash, diced
- 1 cup sweet corn kernels (freshly cut from the cob, if possible)
- 1 cup cherry or grape tomatoes, halved
- 1/4 cup chopped fresh basil
Equipment
- Large pot or Dutch oven
- Large skillet
- Measuring cups and spoons
Instructions
1. Prepare the broth: Heat the vegetable or chicken broth in a saucepan over medium-low heat. Keep it at a gentle simmer while you prepare the risotto.
2. Start the risotto: Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent (about 5 minutes). Add the garlic, salt, and pepper, and cook for another 30 seconds, until fragrant.
3. Toast the rice: Add the Arborio rice to the pot and stir to coat with the oil and onions. Cook for 1-2 minutes, stirring frequently, until the edges of the rice become slightly translucent.
4. Add the wine: Pour in the white wine and cook, stirring constantly, until it is mostly absorbed by the rice, about 2 minutes.
5. Gradually add the broth: Add one ladleful of hot broth to the rice. Cook, stirring constantly, until the broth is absorbed. Continue adding the broth, one ladleful at a time, stirring until absorbed before adding more. This process should take about 20-25 minutes.
6. Cook the vegetables: While the risotto is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the zucchini, squash, and corn. Cook, stirring occasionally for 5-7 minutes, until the vegetables are tender-crisp.
7. Finish the risotto: When the rice is cooked through (tender but with a slight bite) and the risotto is creamy, stir in the cooked vegetables, Parmesan cheese, and fresh basil. Add salt and pepper to taste.
8. Serve: Serve immediately with additional grated Parmesan cheese on the side.
Tips and Variations
Customize it! Get creative with your farmers’ market finds. Try adding:
- Chopped asparagus
- Sautéed mushrooms
- Fresh herbs like thyme or tarragon
Substitute brown rice: For a whole-grain version, use brown rice but be aware it’ll need a longer cooking time.
Make it vegan: Use vegetable broth and a vegan Parmesan alternative.
