Summer Tomato Corn Risotto (Print)

Creamy risotto with fresh summer tomatoes, sweet corn, and fragrant basil in a light, comforting style.

# Components:

→ Vegetables

01 - 2 cups fresh corn kernels (approximately 2 ears)
02 - 1 ½ cups cherry tomatoes, halved
03 - 1 medium yellow onion, finely chopped
04 - 2 cloves garlic, minced

→ Grains

05 - 1 ½ cups Arborio rice

→ Liquids

06 - 4 cups vegetable broth, warm
07 - ½ cup dry white wine

→ Dairy

08 - 3 tablespoons unsalted butter
09 - ½ cup freshly grated Parmesan cheese
10 - ¼ cup heavy cream (optional)

→ Herbs & Seasonings

11 - 2 tablespoons olive oil
12 - ½ teaspoon salt, or to taste
13 - ¼ teaspoon black pepper
14 - ¼ cup fresh basil, thinly sliced
15 - Zest of 1 lemon

# Directions:

01 - Heat olive oil and 1 tablespoon of butter in a large saucepan over medium heat. Add onion and cook until softened, approximately 3 minutes. Stir in garlic and cook for an additional minute.
02 - Add Arborio rice to the pan, stirring to coat and lightly toast for about 2 minutes.
03 - Pour in the white wine, stirring continuously until completely absorbed.
04 - Ladle warm vegetable broth one cup at a time, stirring often and allowing nearly all liquid to absorb before adding more.
05 - After 10 minutes of broth addition, stir in corn kernels and cherry tomatoes. Continue adding broth and stirring until rice reaches a creamy texture and is tender, approximately 18 to 20 minutes total cooking.
06 - Remove from heat and incorporate remaining butter, Parmesan cheese, heavy cream if using, lemon zest, salt, and pepper. Adjust seasoning as needed.
07 - Gently fold in fresh basil just before serving to preserve flavor and color.

# Expert Advice:

01 -
  • The secret is in the layered flavors—each spoonful is creamy from the starches, but bright and fresh with lemony zip.
  • I come back to this risotto simply because it turns a bowl of summer vegetables into comfort food without weighing you down.
02 -
  • If you rush and add the broth too quickly, the risotto will never get properly creamy—it’s all about patience.
  • I used to forget to keep the broth warm, and ended up with uneven rice texture—never again.
03 -
  • Always zest your lemon before you juice it, or you’ll struggle to get the oils out.
  • Stirring gently but steadily yields a creamy risotto without breaking the grains—you don’t need to stir like a whirlwind.
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