In the summertime, nature offers an abundance of colorful, flavorful vegetables to inspire our cooking. We love to use this classic risotto recipe with whatever we find growing in the garden or at our local market. If you need some inspiration, we have plenty of ideas for summery seasonal produce that pairs perfectly with our creamy Carnaroli rice. 

Wondering how you can try a taste of our rice? If you’re passing through Tuscany, you can stop by our farm (and book a stay!) or find it at a restaurant or grocery store nearby. If you’re in Europe, you can order our rice for home delivery online through Maremma a Domicilio.


1 ½ cups Tenuta San Carlo Carnaroli Rice

1 Shallot

4 tablespoons Extra Virgin Olive Oil 

1/2 cup Dry White Wine 

1 tablespoon Butter 

1 ounce Grated Parmesan  


Seasonal Summer Vegetables (choose 1 or 2)

– Zucchini

– Summer Squash 

– Eggplant

– Green Beans

– Peas

– Peppers

Homemade Vegetable Broth

– 1 Carrot

– 2 Celery Stalks

– 1 Yellow Onion 

– 1 Garlic Clove 

– Salt 


Prepare the homemade vegetable broth: put the vegetables and 8 cups of water into a large pot and bring to a boil. (If the vegetables are organic, they can be put in whole, with their peels.) Simmer for at least 40 minutes.  

Peel and finely chop the shallot, then sauteé in a pan with 3 tablespoons of olive oil, adding a little vegetable broth to prevent burning. 

Chop the vegetables into bite-sized pieces. Place the vegetables in a pan with 1 tablespoon of olive oil, a splash of vegetable broth and a pinch of salt. Cook for desired consistency.

Add rice to the pan with the shallot to toast for a minute, then add the white wine to “smoke” the rice, stirring until the liquid evaporates. Finally, add the cooked vegetables and the vegetable broth little by little until it is absorbed (approximately 18-20 minutes), along with salt to taste. 

When the rice is cooked al dente (still slightly firm), stir in the butter and turn off the heat. Mix in the cheese and let sit for 5 minutes.

Buon appetito!

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