Imagine a dish that captures the essence of summer in every single creamy, vibrant bite - our Summer Corn Tomato Risotto is exactly that culinary masterpiece! This Italian-inspired recipe transforms simple ingredients into a luxurious meal that's both comforting and refreshingly light. Whether you're a seasoned home chef or a cooking novice, this risotto promises to transport you to a sun-drenched Italian countryside with its perfect blend of sweet corn, juicy cherry tomatoes, and rich, creamy Arborio rice.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 cup corn kernels (fresh or frozen)
- 1 cup cherry tomatoes, halved
- 1 onion, diced
- 2 cloves garlic, minced
- 1/2 cup Parmesan cheese, grated
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Warm the vegetable broth in a separate saucepan and keep it simmering on low heat. This ensures the broth is hot when gradually added to the rice.
- In a large, heavy-bottomed pan, heat olive oil over medium heat. Add diced onions and sauté until translucent and soft, approximately 3-4 minutes.
- Add minced garlic and cook for another 30 seconds, being careful not to brown the garlic to prevent bitterness.
- Add Arborio rice and toast it for 2-3 minutes, stirring constantly, until the rice becomes slightly translucent and gives off a subtle nutty aroma.
- Begin adding the hot vegetable broth one ladleful at a time, stirring continuously. Allow each ladleful to be absorbed before adding the next, which helps release the rice's natural starches and creates a creamy texture.
- When the rice is about halfway cooked (around 10-12 minutes), fold in the corn kernels and continue the risotto-making process.
- In the last 5 minutes of cooking, add halved cherry tomatoes, allowing them to warm through and slightly soften.
- Once the rice is al dente and has a creamy consistency, remove from heat and stir in grated Parmesan cheese.
- Season with salt and freshly ground black pepper to taste. Let the risotto rest for 2-3 minutes before serving.
- Serve immediately in warm bowls, garnishing with additional Parmesan cheese and fresh herbs if desired.
Tips
- Use high-quality Arborio rice and ensure it's toasted properly before adding broth - this develops a deeper flavor profile.
- Keep your broth hot and add it gradually to achieve that signature creamy risotto texture.
- Stir constantly but gently to release the rice's starches without breaking the grains.
- Don't rush the cooking process - patience is key to developing the perfect risotto consistency.
- Use fresh corn and ripe cherry tomatoes for the most vibrant summer flavors.
- Allow the risotto to rest for a few minutes after cooking to let the flavors meld and the texture settle.
- Serve immediately for the best taste and texture - risotto waits for no one!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 48g
Protein: 8g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 15mg
