Summer Risotto

Summer Risotto

Sep 9 2017



  • 2 cups or arborio rice
  • 2 onions chopped
  • 2 tbsp of olive oil
  • 1/2 cup of white wine
  • 2-3 cups f summer veggies : squash, zucchini, peas, asparagus
  • 1 cup of grated parmesan, plus more for serving
  • salt and peper
  • 4-5 cup of stock (chicken or veggie)
  • 2-3 tbsp of fresh herbs such as Italian parsley for garnish


Sauté the onions with olive oil until translucent for 5-7 minutes ( to too hot and keep a close eye on it, you do not want to burn it).

Add the rice, stir and let it toast and absorb the oil for 2-3 minutes. Add the wine and reduce for 3 minutes.

Now begins the process of slowly adding the stock, 1/2 cup at the time until the rice is almost cooked. This makes 15- minutes.

Add the veggies so they cook within the rice and give the flavor we are looking for to the risotto.

Cook for an additional 5-7 minutes. Add the parmesan and serve.

Sprinkle some more parmesan cheese on each plate and some fresh herbs to make it look nice!

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