Creamy Summer Corn & Tomato Risotto: Your Ultimate Seasonal Dinner Recipe

Experience the vibrant flavors of summer with this incredible Summer Corn Tomato Risotto. Bursting with freshly grilled vegetables, this dish can shine as a satisfying main course or complement your favorite protein as an impressive side. Our foolproof risotto method ensures a creamy, dreamy result every time, making this a must-make recipe for the season!

A few weeks ago, I shared my foolproof technique for making perfect risotto at home. This method simplifies what many perceive as a complicated dish, breaking it down into achievable steps that guarantee a wonderfully creamy texture without endless fuss. Now, I’m thrilled to bring you an exciting new way to elevate that delicious base and transform it into the quintessential summer dish!

If you’re one of my lovely followers on Instagram, you know how much I adore visiting the farmers market during this glorious time of year. There’s something truly special about sourcing the freshest, most vibrant produce each weekend. The inspiration for this summer risotto came directly from those market finds. I envisioned incorporating those sun-kissed, seasonal vegetables into a rich, creamy risotto, making it not just a meal, but a celebration of summer’s bounty.

Embracing the Flavors of Summer: Why Seasonal Ingredients Matter

Seasonal cooking is truly where culinary magic happens. When ingredients are at their peak, their flavors are more intense, their textures are ideal, and their nutritional value is often higher. For this Summer Corn Tomato Risotto, we harness the natural sweetness of ripe tomatoes and crisp corn, which are abundant during the warmer months. By choosing produce that’s in season, you’re not only getting the best possible taste but also supporting local farmers and sustainable practices.

The beauty of this recipe lies in its simplicity and reliance on quality ingredients. We take fresh corn on the cob and juicy tomatoes and give them a quick char on the grill. This grilling step is crucial; it enhances their natural sweetness, adds a delightful smokiness, and introduces a depth of flavor that raw vegetables simply can’t achieve. This subtle charring brings a whole new dimension to the creamy risotto, creating a harmonious balance between the rich rice and the bright, smoky vegetables.

To finish, a generous scattering of fresh basil provides that extra “pop” of herbaceous freshness, perfectly cutting through the richness of the risotto and tying all the summer flavors together. I absolutely love serving this colorful dish alongside tender slices of grilled steak or chicken, making it an ideal summer meal for any occasion. Whether it’s a casual weeknight dinner or a lively gathering with friends and family, this risotto is guaranteed to impress with its vibrant colors and unforgettable taste.

Looking for more delicious risotto inspiration? Explore these other yummy recipes: Chile Braised Short Ribs with Parmesan White Wine Risotto | Salmon Lemon Risotto with Asparagus | Red Wine Risotto with Steak and Blue Cheese

Table of Contents

Essential Equipment for Risotto Success

Having the right tools can make all the difference in the kitchen, especially when crafting a dish like risotto. For perfectly grilled vegetables, I highly recommend using a quality grill. My personal favorite is my Traeger grill, which imparts a wonderful smoky flavor, but any outdoor grill or even a grill pan will work. You’ll also need a sturdy cutting board and a sharp chef’s knife to chop up those grilled beauties before they join the creamy rice.

For the risotto itself, a good quality skillet is paramount. I absolutely adore this risotto skillet because its tall sides are perfect for containing all that vigorous stirring and liquid, preventing spills and making the process much cleaner. It’s also just the right size for this specific recipe, ensuring even cooking. Finally, a durable wooden spoon is a must-have. You’ll be doing a fair bit of stirring to achieve that signature creamy texture, and a sturdy wooden spoon is comfortable to hold and won’t scratch your skillet.

Crafting Our Summer Corn Tomato Risotto

Let’s dive into the detailed steps to create this magnificent summer dish. Each stage is crucial for building layers of flavor and achieving that coveted creamy consistency.

Grill Vegetables for Enhanced Flavor

The first step is to infuse our corn and tomatoes with a smoky, sweet essence. Preheat your grill to high heat. Place the shucked corn cobs and fresh tomatoes directly on the grill grates. Grill them until they are cooked through and show beautiful grill marks, indicating a slight char. This typically takes about 5 to 7 minutes, turning occasionally to ensure even cooking. Once grilled, remove them to a cutting board and allow them to cool slightly. Once they’re cool enough to handle comfortably, roughly chop the tomatoes and carefully remove the kernels from the corn cobs. Set these flavor-packed vegetables aside for later.

Toast the Arborio Rice

While your grilled vegetables are cooling, prepare your rice. In a large, high-sided skillet (remember, those tall sides are your friend!), heat one tablespoon of olive oil over medium heat. Once the oil is shimmering, add your minced garlic cloves and cook them until they’re lightly browned and fragrant, which should only take about 30 seconds to 1 minute. Be careful not to burn the garlic, as this can impart a bitter taste. Next, stir in the arborio rice. Toast the rice for approximately 2 minutes, stirring constantly. This step, often overlooked, is vital for giving the rice a nutty flavor and helps each grain maintain its structure, contributing to the final creamy yet al dente texture of the risotto.

Cook & Stir to Creamy Perfection

Now comes the signature risotto technique! Pour in the white wine and let it simmer until almost all the liquid has evaporated. The wine adds a wonderful acidity and complexity to the dish. Once absorbed, begin adding your warm stock (chicken broth or vegetable broth both work beautifully). Add it in increments of about 1 cup at a time, stirring constantly. This constant stirring is key to releasing the starches from the arborio rice, which is what gives risotto its characteristic creamy texture. Continue stirring until each addition of stock has been absorbed by the rice before adding the next cup. Repeat this process, tasting the rice frequently, until it is cooked through but still has a slight bite – al dente. You may not need to use all of the stock, so trust your taste buds! This stage usually takes between 25 to 35 minutes in total, requiring your dedicated attention.

The Final Flourish

Once the rice is perfectly cooked, reduce the heat to medium-low. Stir in the grated Parmesan cheese and the butter until both are completely melted and beautifully incorporated, adding richness and a silky finish. Then, gently fold in your previously grilled and chopped basil, corn, and tomatoes. These fresh additions bring vibrant color and summery flavors right at the end. Season generously with salt and freshly ground black pepper to taste. Give it one final stir, then serve immediately! If you wish, garnish each serving with a few extra fresh basil leaves for an added touch of elegance and aroma.

Mastering the art of risotto takes practice, but with the right guidance, it becomes effortless. For all the essential tips and tricks on how to make the perfect risotto every single time, be sure to check out my comprehensive risotto post.

Summer Corn Tomato Risotto

Fresh tomatoes and corn are grilled to perfection, then incorporated into a wonderfully creamy risotto, creating a vibrant and satisfying summer dish!

Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins

Servings: 4

Print Recipe
Pin Recipe

Equipment

• Traeger Lil Tex Elite 34 Pellet Grill
• Hickory Hardwood Grill Pellets
• Organic Bamboo Cutting Board
• Shun Classic Limited Edition Paring Knife
• Long Wooden Spoon
• Nonstick 12-Inch Skillet

Ingredients

• 2 ears of corn, shucked
• 1 lb fresh tomatoes
• 3 cups chicken stock (or vegetable broth for vegetarian)
• 1 Tbsp olive oil
• 2 garlic cloves, minced
• 1 cup arborio rice
• 1 cup white wine (such as Chardonnay)
• 1/4 cup grated Parmesan cheese
• 1 Tbsp butter
• 1 1/2 Tbsp freshly chopped basil
• Salt and pepper to taste

Instructions

1. Prepare Grilled Vegetables: Preheat your grill to high heat. Place the shucked corn cobs and fresh tomatoes on the grill, cooking for 5 to 7 minutes, turning occasionally, until they show slight charring and are cooked through. Remove them from the grill and transfer to a cutting board.
2. Chop Vegetables: Once the grilled corn and tomatoes are cool enough to handle, roughly chop the tomatoes and carefully remove the corn kernels from the cobs. Set these aside.
3. Warm Stock: In a medium saucepan, bring the chicken stock to a gentle simmer. Cover the saucepan and keep the stock warm over low heat. This ensures it’s ready to add to the rice without cooling down the risotto.
4. Toast Rice and Deglaze: In a large, high-sided skillet, heat the olive oil over medium heat. Add the minced garlic and cook for about 1 minute until fragrant and lightly browned. Stir in the arborio rice and toast for 2 minutes, stirring constantly until the grains are lightly golden. Pour in the white wine and simmer, stirring, until the liquid has almost completely evaporated.
5. Cook Risotto to Creamy Perfection: Begin adding the warm stock, about 1 cup at a time. Cook, stirring constantly, until each addition of stock has been fully absorbed by the rice before adding the next cup. Continue this process until the rice is tender but still al dente (has a slight bite). This typically takes 25 to 35 minutes. Remember to taste the rice between additions to check for doneness; you may not need all the stock.
6. Finish and Serve: Reduce the heat to medium-low. Stir in the grated Parmesan cheese and butter until both are melted and thoroughly combined, creating a rich, creamy consistency. Gently fold in the chopped grilled tomatoes, corn kernels, and fresh basil. Season the risotto with salt and pepper to taste. Serve immediately, garnished with extra fresh basil leaves if desired.

Nutrition

Calories: 399 kcal |
Carbohydrates: 60 g |
Protein: 12 g |
Fat: 11 g |
Saturated Fat: 4 g |
Polyunsaturated Fat: 1 g |
Monounsaturated Fat: 5 g |
Trans Fat: 0.1 g |
Cholesterol: 18 mg |
Sodium: 407 mg |
Potassium: 661 mg |
Fiber: 4 g |
Sugar: 9 g |
Vitamin A: 1215 IU |
Vitamin C: 20 mg |
Calcium: 83 mg |
Iron: 3 mg

Cuisine: Italian
Category: Side Dish