There is nothing like Roasted Corn and Zucchini Risotto in the summer. Nothing like it! (TikTok video got me saying that). It is one of my absolute favorite things to make with sweet summer corn and in season zucchini. It is so delicious and a favorite in our home. Perfect on a cool summer night with a glass of wine or sparkling water.
When I was first learning to cook, for whatever reason I was so scared of Risotto. I think someone told me it was hard work and you could ruin it easily. Well, that was a lie. While Risotto does take some elbow grease (a wee bit of stirring), it’s actually pretty easy and versatile. You can make it with or without dairy too. I personally love adding cheeses, but I know that’s not for everyone. The slow process of cooking the rice in flavorful broth makes it creamy all by itself.
So give this Roasted Corn and Zucchini Risotto a try, you will be happy you did.
- 1 ½ cups uncooked Arborio Rice
- 3 tbsp. olive oil
- 2 tbsp. unsalted butter
- ½ cup loosely packed parsley (you will chop it later)
- 3 large basil leaves (chiffonade)
- ½ large onion finely diced
- 4 cups vegetable broth (warmed)
- 2-3 cloves of garlic minced
- 1 cup diced zucchini
- 1 cup fresh or frozen corn
- 1 cup Pecorino Romano cheese
- ¼ cup Parmesan cheese
- ½ cup Mascarpone cheese
- Zest of one lemon
- Sprinkle of red pepper flakes
- ½ tbsp. sea salt plus some
- 1 tsp. black pepper plus some
- Chop your vegetables and heat up broth in a sauce pan on low.
- Place 2 tbsp. olive oil in large skillet over medium heat. Add corn and zucchini and sauté till outside is roasted. You can do this on the grill too. You don’t want it mushy. A nice little sear. Season with some black pepper and a sprinkle of salt. Once it is cooked, remove it to a bowl on the side for later.
- Take a Dutch oven or large pot and add the rest of the olive oil and butter over medium heat. Cook diced onions until soft. Once they are cooked add in your garlic to cook for 1-2 minutes or until fragrant.
- Add dried rice to pan with onion and garlic and cook for 3-5 minutes. Stirring it so it browns and doesn’t burn. You want it to get a little toasty, this will give it almost a nutty flavor. When that is done and nice a golden, add in your lemon zest and mix.
- Now one ladle at a time, slowly add in the broth. Stir continuously until each cup is completely dissolved into the rice before you add the next. Add salt, pepper and red pepper about halfway through. Keep stirring until rice is cooked roughly about 15 minutes. Once all the liquid is in taste the rice to see if it’s cooked. It should not be crunchy or mushy.
- Remove from heat and mix in cheeses and herbs. Check for seasoning and adjust where needed.
If you want to use other types of veggies, go ahead. I would recommend if you are going to use zucchini, squash, eggplant to saute it ahead of time and set aside.Then add it back in at the end to heat up so it doesn’t get mushy. If your going to use spinach add it in the last 2-3 minutes a few handfuls at a time to wilt.