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Summer Vegetable Risotto

A drawing of Summer Vegetable Risotto on a blackboard background.

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Featured in Season 2, Episode 3

Cook time: Approximately 25 – 30 minutes 


  • 1 cup Arborio rice  
  • 4-6 cups vegetable broth 
  • 4 cups assorted chopped summer vegetables such as yellow squash, carrots, onions, green beans and okra 
  • 2 cloves garlic, minced 
  • ¼ tsp red pepper flakes  
  • 2 tbsp minced fresh parsley 
  • 1 lemon 
  • ⅓ cup freshly grated parmesan cheese, plus additional for garnish  
  • 3 tbsp olive oil, divided 
  • 3 tbsp butter, divided  
  • kosher salt 
  • black pepper  


Preheat oven to 400°. Place the vegetables in a single layer on baking sheet. Toss with 2 tbsp oil. Season with salt and pepper. Roast for 15-20 mins, tossing midway, until veggies are fork tender. Remove from oven.  

While the vegetables are roasting, make the risotto. Place the broth in a small saucepan over medium heat. Once hot, drop the flame to low and keep the broth warm throughout the cooking process.    

Warm a large sauté pan over medium heat. Add 1 tbsp butter and remaining tbsp olive oil. Once hot, add the garlic, red pepper flakes and rice to the pan and toss to combine. Toast rice in the pan for 2 mins, then add ½ cup broth. The broth should sizzle and reduce quickly. Stir and, once nearly all broth has been absorbed by the rice, drop heat to medium low and add ½ cup of broth, keeping the broth at a gentle simmer and not boiling. Continue stirring and adding broth until the rice is cooked through but maintains a slight bite. If you run out of broth and the rice still isn’t cooked through, use as much additional broth or water as necessary.   

Add ½ tsp salt, ¼ tsp pepper and the roasted vegetables along with any pan juices to the risotto. Stir to combine. Turn off the heat and stir in the parmesan cheese and remaining 2 tbsp butter. Taste and season with additional salt and pepper. Add a generous spritz of lemon juice and fold in ¾ of the parsley. Transfer to a serving bowl and garnish with remaining parsley and parmesan. Serve immediately.