Summer Farmers Market Risotto Recipe

Yields: 4-6 servings
Prep Time: 15 minutes
Cook Time: 30-35 minutes


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


  • Large pot or Dutch oven
  • Large skillet
  • Measuring cups and spoons


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.


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