Do Share Recipe

I recently tried this Summer Risotto with Sweet Corn and Tomatoes Recipe, and I couldn’t wait to share it with you. The creamy arborio rice paired with sweet corn and juicy tomatoes was a revelation. Every bite felt like a perfect balance of comfort and freshness.

I loved how the simple ingredients turned into something special with just a bit of butter, parmesan, and fresh herbs.

If you enjoy seafood variations, you can also try adding Mushroom Garlic Shrimp Pasta to complement this dish. Let me walk you through this recipe step by step—it’s easier than it looks!

Summer Risotto with Sweet Corn and Tomatoes Recipe

Ingredients

Here’s everything you’ll need for this summer risotto. I’ve included tips so your dish turns out perfectly creamy and flavorful.

4 tablespoons unsalted butter, divided (use half at the start for sautéing, and half at the end for richness)
½ yellow onion, diced (about ½ cup; fresh onions give better aroma than pre-chopped)
1 clove garlic, minced (grate fresh garlic for more punch)
2 cups arborio rice (short-grain rice is key for that creamy texture)
1 cup dry white wine (Chardonnay works best; adds depth)
5 cups chicken stock (keep warm; you might not need it all)
1 cup shredded parmesan cheese (always grate fresh for maximum flavor)
Salt to taste

For the Corn & Tomato Salad:

3 ears grilled corn, kernels removed (grilling enhances sweetness)
1 heaping cup cherry tomatoes, halved (fresh, in-season tomatoes are ideal)
¼ cup chopped fresh basil (don’t substitute dried basil)
1 tablespoon lemon juice (adds brightness)
Salt and pepper to taste

Note: Serves 4 generously

Variations

I love experimenting with this recipe, and here are some ways to mix it up:

Swap chicken stock for vegetable stock to make it vegetarian or vegan
Replace butter with olive oil for a dairy-free option
Use goat cheese, fontina, or pecorino instead of parmesan for a unique flavor
Add roasted vegetables like zucchini, asparagus, or bell peppers
Include protein like grilled shrimp, chicken, or chorizo
For a side, you can serve Crispy Roasted Fingerling Potatoes Recipe alongside the risotto
Skip wine if preferred, using extra stock instead

Cooking Time

Here’s how long it takes from start to finish:

Prep Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour

Equipment You Need

Large deep skillet – perfect for even cooking and stirring risotto
Wooden spoon – ideal for scraping the bottom without damaging the pan
Chef’s knife – for chopping onions, garlic, and herbs
Cutting board – keeps prep organized and safe
Grater – essential for fresh parmesan

How to Make Summer Risotto with Sweet Corn and Tomatoes Recipe?

Preparing the Risotto Base

Melt half the butter in a large skillet over medium heat. Add diced onion and minced garlic, cooking until the onion becomes translucent. This step forms the aromatic foundation for your risotto.

Cooking the Rice

Add arborio rice to the skillet and stir for a minute so it’s coated in butter. Pour in the white wine and stir until mostly absorbed, scraping up any browned bits to deepen the flavor.

Adding Stock Gradually

Add warm chicken stock one cup at a time, stirring frequently. Let the rice absorb most of the liquid before adding more. This creates the creamy texture that makes risotto irresistible.

Finishing with Butter and Cheese

Once the rice is tender but still slightly firm, swirl in the remaining butter and grated parmesan. Season with salt to taste. This final step makes the risotto luxuriously creamy.

Making the Corn & Tomato Salad

Grill the corn and slice the kernels off the cob. Mix with halved cherry tomatoes, basil, lemon juice, salt, and pepper. Keep this salad separate until serving to maintain freshness.

Assembling the Dish

Spoon the risotto onto plates or a serving dish, then pile the corn and tomato salad on top. The contrast of creamy rice and fresh salad is what makes this dish shine.

Additional Tips for Making this Recipe Better

From my experience, a few small tweaks make a big difference:

I always keep the stock warm; it helps the rice cook evenly
Stir frequently, but gently, to prevent breaking the grains
Taste as you go to adjust seasoning and cheese
Grilling the corn adds smoky sweetness you won’t get otherwise
Serve immediately for best texture; risotto doesn’t hold long

How to Serve Summer Risotto with Sweet Corn and Tomatoes Recipe?

This dish looks as good as it tastes. Serve it in shallow bowls for a rustic feel. Garnish with extra basil leaves, a drizzle of olive oil, or a sprinkle of freshly cracked black pepper. Pair with a chilled glass of white wine for a perfect summer meal.

Nutritional Information

Here’s a quick look at the nutrition per serving:

Calories: 450 kcal
Protein: 15 g
Carbohydrates: 65 g
Fat: 15 g

Make Ahead and Storage

Storing: Keep leftover risotto in an airtight container in the fridge for up to 2 days.

Freezing: While risotto is best fresh, you can freeze it without the salad. Thaw in the fridge overnight and reheat gently with a splash of stock.

Reheating: Warm on low heat in a skillet or microwave, stirring occasionally. Add extra butter or stock to revive creaminess.

Why You’ll Love This Recipe?

I love this summer risotto, and here’s why you will too:

It’s simple but feels gourmet, perfect for weeknights or dinner parties
Creamy texture with fresh, seasonal vegetables makes it irresistible
Highly customizable for dietary preferences and seasonal produce
Quick prep for a one-hour meal that impresses everyone
Combines comfort food with light, summery flavors

Ben Carraoli