I am thrilled about this brand new Summer Corn and Zucchini Risotto! We are back in the kitchen with Made In making this delicious summer dish. There are not too many steps to it, but it requires your attention and finesse! I can guarantee you it will be worth it for this perfect summer dinner.

summer risotto in a made in pan

Risotto is one of my favorite dishes to make. It is kind of therapeutic and relaxing to stand by the stove and stir as the dish comes together. Speaking of stirring, that is what this summer risotto is all about. In order to make a delicious risotto, you cannot leave your stove. Stay focused on your pot.

What pans I use

made in saucier pan on the stove

For this recipe, I loved using my Made In Stainless Clad Saucier. This is the kind of pan that absolutely makes a difference in the kitchen. It’s a beautifully made Stainless Clad pan that is a total workhorse. You might not use it every day, but when you do, there is no other pan for the job. It’s perfect for making something like risotto, a sauce, anything with grains, or anything where you are stirring a lot. The rounded shape helps to avoid burning and any food getting stuck in the corners. It makes preparing this risotto so much more joyful!

For sautéing, I used my Made In Stainless Clad Frying pan. It heats so well, so my corn and zucchini was beautifully browned in no time. It’s a great everyday pan that is well balanced with a handle that stays cool. For risotto, you definitely need a handle that you can handle. Plus, I just love that the pan is made in America!

zucchini in a saute pan

What I love about this Summer Risotto is that you can make it your own depending on the season and what produce you have. In the Spring, I love to make it with asparagus. And just about any time of year, I love a seafood risotto! You can use clam juice instead of broth to really enhance the flavors. Risotto is a great dish to have in your back pocket. Learn how to make it, and then make it your own!

vegetables pouring into the risotto

If you make the Summer Risotto, be sure to rate and review it below. Let me know in the comments if you add any fun twists to it! And make sure you are following along on Instagram and Pinterest for more inspiration.

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summer risotto in a made in pan

Summer Corn and Zucchini Risotto

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  • Author: Teri Turner
  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings
  • Category: Dinner
  • Method: Stovetop
  • Diet: Gluten Free


This Summer Risotto is perfect for the weekend or date night!


5 tablespoons olive oil, divided

1 pound zucchini, thinly sliced into rounds

1 1/4 teaspoons salt, divided

2 cups fresh corn kernels, about 3 ears

1 ½ cups finely chopped onion, about 1 onion

2 cups white Arborio Rice

½ cup dry white wine

8 cups chicken stock, warmed

¾ cup freshly grated parmesan, plus more for serving

4 tablespoons unsalted butter

Freshly ground black pepper, to garnish

Chopped chives, to garnish


In a large sauté pan, over medium heat, add 2 tablespoons of olive oil. Working in batches, once hot, place the zucchini rounds in a single layer. Season with a pinch of salt. Cook until brown and crispy, for 3 – 4 minutes, then flip and continue to cook for 2 – 3 minutes. A total of 7 minutes. Remove and set aside in a bowl. Repeat with the next batch, adding 1 teaspoon of olive oil in between batches, if necessary. Note that the second and third batches of zucchini will brown faster than the first, as the pan is already very hot.


In the same pan, over medium heat add 1 tablespoon of olive oil. Add the corn and ½ teaspoon of salt and, stirring constantly, cook for about 3 minutes. Summer corn takes no time! Remove and set aside.


In a Made In Saucier Pan, heat 2 tablespoons of  olive oil over medium heat. Add the onions and cook, stirring constantly, until translucent for about 3 minutes.


Add the Arborio rice and stir to coat completely with the olive oil, continue to cook for about 3 minutes, stirring constantly. Stir in the white wine and allow it to reduce and evaporate.


Slowly add the warm chicken broth to the rice, ½ cup at a time, stirring constantly. Once the first ½ cup of broth is absorbed by the rice, add another ½ cup of the broth, stirring constantly until absorbed. Repeat this step until you have used all the broth. Never stop stirring or you risk it sticking to the bottom of the pot. It will usually take 30 – 35 minutes.


Next, stir in the corn. Turn off the heat and stir in the parmesan, butter and zucchini. Salt to taste. To serve, garnish with black pepper, extra parmesan and chives.