Summer Corn Tomato Risotto is a vibrant dish bursting with the flavors of freshly grilled vegetables! It can be served as a delightful main course or as an impressive side to your favorite protein. This foolproof risotto recipe is an absolute must-make for anyone looking to embrace seasonal cooking.

The Ultimate Summer Risotto: Creamy Grilled Corn & Tomato Recipe

Just a couple of weeks ago, I shared my foolproof method for making exquisite risotto right in your own kitchen. Now, I’m thrilled to bring you a sensational way to transform that already delicious base into a dish that perfectly captures the essence of summer!

If you’re following me on Instagram, you know my passion for farmers markets truly shines this time of year. There’s nothing quite like the joy of discovering the freshest, most flavorful produce every weekend. This inspired me to incorporate those incredible seasonal vegetables into a creamy, comforting, yet light risotto, tailor-made for warm weather.

This recipe truly exemplifies seasonal cooking at its absolute finest. The secret to its depth of flavor lies in grilling the fresh tomatoes and sweet corn. This step isn’t just about cooking them; it’s about infusing them with a subtle smoky char that elevates their natural sweetness and gives them an irresistible depth before they’re gently folded into the luscious, creamy risotto.

A final flourish of fresh basil adds an extra “pop” of herbaceous brightness, perfectly complementing the grilled vegetables. I love serving this risotto as a sophisticated base for slices of perfectly grilled steak or tender chicken. It’s not just a meal; it’s an experience – ideal for summer gatherings where you want to impress your guests with a colorful, flavorful, and memorable dish that feels both elegant and effortlessly delicious.

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

The Joy of Seasonal Cooking

There’s an undeniable magic that comes with cooking seasonally, and summer offers an abundance of gifts from nature. Juicy, sun-ripened tomatoes and sweet, crisp corn on the cob are at their peak during these months. When you use produce that’s in season, you’re not just getting better flavor; you’re also often supporting local farmers and enjoying ingredients at their most nutritious and affordable. This Summer Corn Tomato Risotto celebrates these stars of the season, bringing their vibrant flavors and colors to your plate in a truly spectacular way.

Grilling these fresh vegetables adds another layer of complexity that raw or simply sautéed vegetables can’t quite achieve. The high heat of the grill caramelizes the sugars in the corn, creating beautiful char marks and a smoky depth. Similarly, grilling the tomatoes softens them and intensifies their sweet and slightly acidic notes, making them burst with flavor in every bite of the creamy risotto.

Why This Risotto is Perfect for Summer

Risotto is often mistakenly typecast as a heavy, cold-weather dish, but this recipe proves it can be wonderfully adapted for summer. By incorporating fresh, light ingredients like grilled corn and tomatoes, and finishing it with bright basil, this risotto feels refreshing and satisfying without being overly rich. It’s comforting enough for a cooler summer evening but light enough to complement lighter proteins or even stand alone as a vegetarian main.

Its vibrant colors make it a showstopper at any backyard barbecue or dinner party. Plus, the process of making risotto, while requiring some attention, is incredibly rewarding. There’s something therapeutic about slowly adding broth and stirring, watching the grains transform into a creamy, luxurious dish. And with my foolproof method, it’s far less intimidating than you might think!

Essential Equipment for Risotto Success

Having the right tools can make all the difference, especially when grilling and preparing a dish like risotto. Here are the must-haves for this recipe:

• Grill: For perfectly charred vegetables, I highly recommend a quality grill. My Traeger grill delivers consistent high heat and a wonderful smoky flavor, but any good outdoor grill will do the job. If you don’t have an outdoor grill, a cast-iron grill pan on your stovetop can also achieve some of those desirable char marks.
• Cutting Board & Chef’s Knife: After grilling, you’ll need a sturdy cutting board and a sharp chef’s knife to safely and efficiently chop your grilled vegetables.
• Risotto Skillet: A skillet with tall sides is essential for making risotto. It helps contain the liquid and ensures even cooking. I particularly love this risotto skillet because its size and depth are perfect for this recipe, preventing spills and allowing ample room for stirring.
• Wooden Spoon: You’ll be doing a fair bit of stirring to achieve that signature creamy texture, so a good wooden spoon is a must-have. It won’t scratch your skillet and provides a comfortable grip for the cooking process.

How to Make Summer Corn Tomato Risotto

Let’s dive into the simple steps to create this incredible summer dish. Remember, while risotto takes a little patience, it’s not complicated, especially with these straightforward instructions!

Grill Your Vegetables for Depth

Begin by preheating your grill to high heat. Place the shucked corn cobs and whole fresh tomatoes directly on the grill. Cook them for about 5 to 7 minutes, turning occasionally, until they are cooked through and have developed some beautiful char marks. This grilling step is crucial for adding that unique smoky-sweet flavor to your risotto. Once grilled, remove them to a cutting board and allow them to cool slightly. When they’re cool enough to handle, roughly chop the tomatoes and carefully remove the kernels from the corn cobs. Set these flavor-packed vegetables aside.

Toast the Arborio Rice to Perfection

Next, heat a large, high-sided skillet over medium heat with a tablespoon of olive oil. Once the oil is warm and shimmering, add the minced garlic and cook it until it’s fragrant and lightly browned, typically about 30 seconds to 1 minute. Be careful not to burn it! Stir in the arborio rice and toast it for approximately 2 minutes. This toasting step is vital as it helps the rice grains maintain their shape and prevents them from becoming mushy during the cooking process. You’ll notice the rice turning a slightly golden color.

The Art of Cooking & Stirring

Pour in the white wine (I prefer a Chardonnay for its crispness, but any dry white wine works) and simmer until almost all the liquid has evaporated. This deglazing step adds a wonderful layer of flavor. Now, it’s time for the signature risotto method: add 1 cup of warm stock (chicken or vegetable broth both work beautifully) to the rice, stirring constantly. Continue to stir gently but consistently as the rice absorbs the stock. Once the liquid has been almost fully absorbed, repeat the process: add another cup of warm stock, stir, and wait for absorption. Continue this rhythmic process until the rice is cooked through. The key is to taste the rice between each addition to check for doneness. You’re looking for a creamy texture with a slight bite (al dente) in the center of each grain. This usually takes about 25 to 35 minutes in total. Remember, you might not need to use all of the stock, so trust your taste buds!

The Finishing Touches

Once your risotto has reached that perfect creamy consistency and al dente texture, reduce the heat to medium-low. Stir in the grated Parmesan cheese and the butter until both are completely melted and beautifully incorporated, creating an even more luscious mouthfeel. Finally, fold in the reserved chopped fresh basil and the grilled corn and tomatoes. This ensures their fresh flavors and vibrant textures remain prominent. Season generously with salt and freshly cracked black pepper to taste. Serve immediately, garnished with extra fresh basil leaves, if desired, for a final burst of color and aroma.

For all the in-depth tips and tricks to master the perfect risotto every time, make sure to check out my comprehensive risotto post. It covers everything from choosing the right rice to achieving that perfect creamy consistency!

Serving Suggestions & Variations

This Summer Corn Tomato Risotto is incredibly versatile! While it’s delightful on its own, here are some ideas to make it even more special:

• With Protein: As mentioned, it pairs wonderfully with grilled steak, chicken, or pork chops. For a lighter option, consider grilled shrimp or pan-seared scallops.
• Vegetarian Main: Serve it as a hearty and flavorful vegetarian main dish, perhaps with a simple green salad on the side.
• Herbs: While basil is fantastic, feel free to experiment with other fresh herbs like chives, parsley, or a mix of all three for a different aromatic profile.
• Cheese: If you’re a cheese lover, a sprinkle of fresh mozzarella or a dollop of creamy burrata on top just before serving can add an extra layer of decadence.
• Spice It Up: A pinch of red pepper flakes added with the garlic can give the risotto a subtle kick.
• Add More Veggies: Feel free to grill other summer vegetables like zucchini, bell peppers, or asparagus alongside the corn and tomatoes and fold them into the risotto at the end.

Storage and Reheating Tips

Leftover risotto can be delicious, but it’s best enjoyed fresh. If you do have leftovers, here’s how to store and reheat them:

• Storage: Store any leftover risotto in an airtight container in the refrigerator for up to 2-3 days. The texture will firm up considerably as it cools.
• Reheating: To reheat, gently warm the risotto in a saucepan over low to medium heat, adding a splash of chicken or vegetable stock (or even water) as you stir. This will help bring back some of its creaminess. Avoid microwaving, as it can dry out the rice and make it tough. Stir frequently until heated through and creamy again.

Summer Corn Tomato Risotto

This incredibly fresh and flavorful risotto features sweet corn and juicy tomatoes, grilled to perfection, then incorporated into a creamy, satisfying dish. Perfect for summer entertaining or a comforting weeknight meal.

Prep Time: 10 minutes mins

Cook Time: 45 minutes mins

Total Time: 55 minutes mins

Servings: 4

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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 (e.g., cherry, grape, or small heirloom)
• 3 cups chicken stock (or vegetable broth, warmed)
• 1 Tbsp olive oil
• 2 garlic cloves (minced)
• 1 cup arborio rice
• 1 cup dry white wine (I used a chardonnay)
• 1/4 cup grated parmesan cheese
• 1 Tbsp unsalted butter
• 1 1/2 Tbsp freshly chopped basil (plus more for garnish)
• Salt and freshly ground black pepper to taste

Instructions

• Prepare Vegetables: Preheat your grill to high heat. Place shucked corn cobs and fresh tomatoes directly on the grill, cooking for 5 to 7 minutes, turning occasionally, until slightly charred and cooked through. Remove from the grill to a cutting board.
• Chop & Set Aside: Once the vegetables are cool enough to handle, roughly chop the grilled tomatoes and carefully remove the corn kernels from the cobs. Set these aside.
• Warm Stock: In a medium saucepan, bring the chicken or vegetable stock to a gentle simmer; cover and keep it warm over low heat. This warm stock is crucial for a creamy risotto.
• Cook Risotto: In a large, high-sided skillet, heat olive oil over medium heat. Add the minced garlic and cook until fragrant and lightly browned, about 1 minute. Stir in the arborio rice and toast for 2 minutes, until the edges are translucent. Pour in the white wine and simmer, stirring, until almost completely evaporated. Begin adding the warm stock, 1 cup at a time. Cook, stirring constantly, until each addition of stock has been almost fully absorbed by the rice before adding the next. Continue this process until the rice is tender and creamy with a slight bite (al dente). This typically takes 25 to 35 minutes. Taste the rice regularly to check for doneness, as you may not need all the stock.
• Finish & Serve: Reduce heat to medium-low. Stir in the grated Parmesan cheese and unsalted butter until both are completely melted and incorporated. Gently fold in the chopped grilled tomatoes, corn kernels, and fresh basil. Season with salt and freshly ground black pepper to taste. Serve immediately, garnished with additional fresh basil leaves if desired.

Nutrition

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

Calories: 399kcal

Cuisine: Italian

Category: Main Dish, Side Dish