This summer risotto recipe is the perfect way to celebrate summer produce. With delicious zucchini and corn, this recipe is an amazing summer meal.

a photo of summer risotto in green and blue bowls

A Lovely Note from Teri on Summer Risotto

Risotto is one of my favorite dishes to make. It is kind of therapeutic and relaxing to stand by the stove and stir as you slowly add the broth and 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. It’s a labor of love and it is totally worth it.

A lot of times you think of risotto as a fall dish, but when paired with perfect August vegetables like summer corn and zucchini, it’s the most sumptuous lovely treat. Finish it with some parmesan and chives and it’s absolutely perfect. I love serving it for a summer dinner party with an ice cream dessert.

What Pan Should I Use for Cooking Risotto?

For risotto, you want to use a pan that has a wide enough base as well as high enough sides for constant stirring. A saucier pan is perfect, but if you don’t have one, a dutch oven will work, or a sauce pan. Be sure to avoid anything with shallow sides, such as a frying pan.

Some people have other methods for making risotto, such as in a pressure cooker or in the oven. I prefer the stovetop method. I find the labor and practice of stirring so lovely and makes for absolute the perfect result.

a photo of the ingredients for summer risotto

Ingredients and Substitutions

  • Olive oil
  • Zucchini
  • Salt
  • Fresh corn kernels
  • Onion
  • White Arborio Rice
  • Dry white wine
  • Chicken stock
  • Freshly grated parmesan
  • Unsalted butter
  • Freshly ground black pepper
  • Chopped chives

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. For the fall, add some butternut squash, or for a vegan option, check out this fabulous recipe. 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!

How to Make Summer Risotto

a photo of sliced zucchini in a pan
a photo of corn kernels in a pan

Step One: Saute Vegetables

In a large sauté pan, over medium heat, add 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. 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.

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.

Creamy risotto being prepared with olive oil, wooden spoon, and stovetop in a rustic kitchen setting.
a photo of adding wine to the pot with risotto

Step Two: Saute Onion and Add Rice

In a 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.

a photo of the risotto cooking in a pan
a photo of parmesan, zucchini and corn added to the risotto

Step Three: Make the Risotto

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.

close up photo of summer risotto in a blue bowl

Storage and Reheating

If you have any leftover summer risotto, you can store it in an airtight container for up to four days. To reheat, gently heat your risotto in a pan until warmed through.

Try These Other Summer Recipes

If you make this Summer Risotto recipe, be sure to review it below and let me know what you think! If you’re looking for more inspiration, subscribe to my Substack, and follow along on Pinterest,  Instagram, and TikTok to join in all the fun!

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a photo of summer risotto in green and blue bowls

Summer Risotto with Corn and Zucchini

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • 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
Print Recipe

Description

This Summer Risotto is perfect for the weekend dinner party 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

  1. 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.
  2. 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.
  3. In a saucier pan, heat 2 tablespoons of  olive oil over medium heat. Add the onions and cook, stirring constantly, until translucent for about 3 minutes.
  4. 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.
  5. 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.
  6. 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.

Nutrition

  • Serving Size:
  • Calories: 451
  • Sugar: 10.1 g
  • Sodium: 720.1 mg
  • Fat: 23.8 g
  • Carbohydrates: 44.4 g
  • Protein: 14.3 g
  • Cholesterol: 34.8 mg