Description
Creamy risotto meets sweet grilled corn and juicy summer tomatoes in this comforting yet fresh seasonal Italian dish, perfect for a light vegetarian dinner.
Ingredients
Main Ingredients
- 1½ cups Arborio rice
- 4 cups vegetable broth, warmed
- 2 ears corn, grilled and kernels removed
- 2 cups cherry tomatoes, halved
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Sauté Aromatics: Heat olive oil in a large skillet over medium heat and sauté the diced onion until softened and translucent, about 5 minutes.
- Add Garlic and Rice: Add the minced garlic and Arborio rice to the skillet, cooking for 2 minutes while stirring to toast the rice lightly and release its nutty aroma.
- Incorporate Broth Gradually: Begin adding the warmed vegetable broth one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next, to promote creaminess.
- Cook Risotto: Continue this process for about 20–25 minutes until the rice is creamy and tender but still slightly al dente in the center.
- Mix in Vegetables and Cheese: Stir in the grilled corn kernels, halved cherry tomatoes, and grated Parmesan cheese until well combined and heated through.
- Season and Garnish: Season the risotto with salt and pepper to taste, garnish with fresh basil leaves, and serve warm immediately for best flavor and texture.
Notes
- Stir consistently for the creamiest texture and to prevent the rice from sticking to the pan.
- Use freshly grilled corn for maximum sweetness and authentic smoky flavor.
- Keep the vegetable broth warm to ensure it is absorbed smoothly and evenly.
- For a richer dish, consider finishing with a knob of butter along with the Parmesan cheese.
- Serve immediately as risotto tends to thicken as it cools.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian