summer risotto

a recipe by
Kathy W
Englewood, OH

This bright, cheerful dish is a taste of summer! It combines two summer favorites in a great tasting dish. Excellent with crusty bread and a tossed salad.

serves 4
prep time 15 Min
cook time 30 Min
method Stove Top

Ingredients For summer risotto

  • BASIC RISOTTO
  • 1 c
    arborio rice
  • 3-4 Tbsp
    olive oil, divided
  • 1/2 c
    white wine (optional)
  • 1
    onion, chopped
  • 5 c
    chicken broth
  • 1/4 c
    grated parmesan cheese (optional)
  • 1 Tbsp
    butter
  • 1 1/2 c
    zucchini, diced small
  • 1 1/2 c
    fresh corn
  • salt and pepper to taste

How To Make summer risotto

  • 1
    In a small skillet, saute zucchini in a small amount of oil until just tender.
  • 2
    Add corn and warm through. Season with salt and pepper to taste. Then set aside.
  • 3
    Heat 1 - 2 tablespoons of olive oil in a heavy, non-stick 2-quart saucepot. Saute onion in oil until translucent.
  • 4
    Add rice and stir until grains are coated with oil.
  • 5
    Add wine (or 1/2 cup of broth if you prefer) and stir constantly until liquid is absorbed.
  • 6
    Add 1 cup of stock at a time, stirring until liquid is absorbed before adding the next cup. The rice, when done, should be firm with a little bite in the center or al dense. It takes 20 to 30 minutes.
  • 7
    Turn off heat. Add parmesan, if desired. Stir until melted.
  • 8
    Remove from heat, add butter and stir quickly until melted.
  • 9
    Gently stir in the zucchini and corn mixture. Adjust seasoning and serve.
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