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Vegetable Risotto

Like many of our recipes, this one can be adapted to whatever veggies you have on hand! Leeks, mushrooms, onions, garlic and shallots can all be sautéed up before adding in the rice. And more delicate veggies such as peas, asparagus tips, and herbs can be quickly blanched (dropped in boiling water for 1min, then removed) and stirred in at the end. This is an endlessly versatile dish, just keep the liquid-rice ratio, and you’re good to go!


  • 2-3 medium leeks, thinly sliced and rinsed well (dirt hides between the layers!)

  • 1 cup diced shallots, or 1 large onion and 2-3 cloves of garlic

  • 1 cup fresh peas (if using snow peas, snip off the ends and roughly chop)

  • 1 cup asparagus tips (optional)

  • 4 cups of stock (vegetable, chicken, or lamb stock all work well)

  • 3 Tbsp Extra Virgin Olive Oil

  • 1 cup Arborio or Caranoli rice

  • ½ cup freshly grated Parmesan cheese

  • 4 Tbsp lemon juice

  • Salt & pepper to taste

  • 2-3 Tbsp Herbs (lemon balm, tarragon, or lemon basil would all work well in this dish), finely chopped


  1. In a small sauce pan, bring the stock to a simmer and keep warm until needed.

  2. Bring water to boil in a large, heavy-bottomed pot. Add in asparagus and/or peas for 1 minute, then quickly drain and cool.

  3. Return the pot to the stove and heat the olive oil in it over medium heat. Add leeks and shallots, season with salt and pepper, and sauté until tender, stirring often to prevent sticking/burning.

  4. Stir in rice and cook for 1 minute, stirring constantly. Then begin to add in warm stock, 1 cup at a time, while stirring constantly. Allow each cup of stock to fully absorb before adding the next. This should take about 20 minutes, and continue adding until the rice is fully cooked but not mush.

  5. Turn heat to low and add in cheese, lemon juice, salt & pepper, and any herbs. Mix until well combined, then serve immediately.

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