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Farmer's Market Risotto

Course Main Course
Servings 8


  • 2 ½ Cups Arborio Rice
  • 2 Cups White Wine
  • 10-12 Cups Vegetable Stock
  • ½ Yellow Onion
  • 2 Lg summer Squash
  • 2 Ears of Corn
  • 1 tsp Garlic
  • 1 Heirloom Tomato
  • 2 Tbsp Extra Virgin Olive Oil
  • ½ Cup Basil Pesto
  • Dry Jack Cheese
  • Kosher Salt and Fresh Ground Pepper to taste


  • 3 cups fresh basil loosely packed
  • ¾ cups toasted pine nuts
  • 6 tbsp lemon juice
  • 6 medium garlic cloves
  • 1 ½ cups grated parmesan cheese 1 cup extra virgin olive oil
  • Salt & pepper to taste

Vegetable Stock

  • 1 lb .Yellow Onions
  • 8 oz Celery
  • 8 oz Carrots
  • 4 oz Leeks
  • 1 Bay Leaf
  • ½ tsp Peppercorns
  • 3 cloves garlic crushed
  • 2 Shucked Corn Cobs
  • 22 Cups Cold Water


For Risotto:

  1. Saute the squash, corn, garlic and tomato with 1 tbsp extra virgin olive oil until translucent and set aside.

    Bring the vegetable stock to a boil and keep simmering on the stove top with a ladle.

    Over low heat sauti the onions with 1 tbsp olive oil until translucent.

    Then add the Arborio rice and toast in the pot.

    Add the white wine next and stir until it is absorbed and continue to do the same with the boiling stock until the rice is tender.

    Stir in the pesto, cheese and seasoning at the end and put in a serving bowl with sautied vegetables, garnish with fresh basil and enjoy!


  1. Coat basil leaves with lemon juice and place in blender or a food processor.

    Add pine nuts, garlic and salt and pepper. Pulse the blender to begin incorporating ingredients.

    Add olive oil and blend to desired consistency.

    Blend in parmesan and check seasoning.

Vegetable Stock

  1. Bring close to a boil on high heat and then simmer for 6 hours. Never fully boil the stock as to maintain its clarity.