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summer risotto in a made in pan

Summer Corn and Zucchini Risotto

  • 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

Description

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


Ingredients

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


Instructions

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.


Keywords: summer risotto, zucchini risotto

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