Farmers’ Market Spring Risotto

Brimming with seasonal bounty, this creamy risotto is so flavorful you won’t even miss the customary Parmesan. Prep all ingredients, read the recipe through, and be ready to go. Risotto is easy, but it requires continuous attention.

Makes: 4 servings
Free of: gluten and all top allergens


  • 4 1/2 cups vegetable or chicken broth (look for allergen free brand) or stock
  • 1/4 cup olive oil
  • 1 tbsp dairy-free, soy-free margarine or buttery spread
  • 1 cup finely chopped sweet onion (e.g. Vidalia or Walla Walla)
  • 2 garlic cloves, finely minced
  • 1 1/2 cups uncooked Arborio rice
  • 1/2 cup dry white wine
  • 1 small zucchini, finely chopped
  • 12 oz thin asparagus, chopped into 1/4-inch pieces
  • 1 cup fresh shelled peas, the smaller the better
  • 3 plum tomatoes, seeded and finely chopped
  • 1/4 tsp salt, plus a pinch for finishing
  • 1/4 cup chopped flat leaf parsley, divided
  • 1/4 cup chopped basil, divided
  • freshly ground black pepper, to taste
  • extra-virgin olive oil, to serve
  • black truffle salt, to serve (optional)


  1. In a medium saucepan, bring broth to a slow boil. Reduce heat and simmer over lowest possible heat.
  2. In a large pot or Dutch oven, heat olive oil and margarine over medium heat. Add onion and cook, stirring often, for 2 minutes. Add garlic and sauté 1 minute. Add rice and sauté until glistening, about 1 minute. Add wine and cook while stirring until absorbed, about 2 minutes.
  3. Add 1/2 cup heated broth to rice and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed. After 10 minutes, stir in zucchini, asparagus, peas, tomatoes and 1/4 teaspoon salt. Continue process of adding broth 1/2 cup at a time for 8 to 10 minutes or until rice and vegetables are just tender and 1/2 cup of broth remains. Turn off heat.
  4. Add final 1/2 cup broth, half of herbs, pinch salt and a few turns of black pepper. Cover and let rest 2 minutes.
  5. Top with remaining fresh herbs, drizzle with extra-virgin olive oil, sprinkle with a little black truffle salt (if using) and serve immediately.

is the author of three cookbooks, including the new Allergy-Free and Easy Cooking and The Allergen-Free Baker's Handbook. Visit her at