Zucchini Corn Risotto – Where summer flavors and fall comfort food collide in a very delicious way!
The zucchini from our garden isn’t showing any signs of slowing down…and our local farm stand had some delicious, sweet corn on sale this past weekend.
But now that September is here – we’ve been looking ahead to comfort food recipes. So, we married the two in this incredible Zucchini Corn Risotto!
This is a great dish to make with fresh garden veggies – but luckily, zucchini is available year round. And, when corn is out of season, you can make this Zucchini Corn Risotto anytime of the year with canned sweet corn.
How do you make Zucchini Corn Risotto?
We started by pan-searing some zucchini in butter – just until tender and golden on the outside.
We cut fresh kernels of corn off the cob (see our easy cooking trick here) and sautéed that too – just until tender.
Then, we made our go-to risotto recipe – swapping out the mushrooms and swapping in the cooked zucchini and corn.
Just before serving our Zucchini Corn Risotto, we stirred in some fresh chopped basil (an herb that is fantastic with the flavor of corn and the zucchini) along with grated Parmesan cheese. Then – we devoured it!
Can I make risotto ahead of time and reheat?
Yes – although I do think that any risotto is best freshly cooked. But since cooking risotto (with all of its stirring) can take some time and attention, you can make it ahead of time and reheat by adding a little more stock to the risotto as it reheats.
You may enjoy these other Risotto recipes:
- Farro Risotto with Mushrooms and Tuscan Kale
- Three Cheese Risotto
- Zucchini Risotto with Goat Cheese and Prosciutto
- Sausage and Broccoli Rabe Risotto
- Butternut Squash Risotto
4 tablespoons butter
3 tablespoons extra virgin olive oil
1 pound zucchini, sliced into quarter inch slices (cut large slices in half)
3 ears of fresh corn, 2-3 cups removed from cobs
1 cup sweet onion, such as Vidalia, diced
1 tablespoon fresh garlic, minced
1 cup arborio rice
1/3 cup white wine (we used chardonnay)
2 ½ to 2 ¾ cups low sodium chicken stock, hot
½ cup tepid heavy cream (heated past room temperature but not scorching hot)
¾ cup freshly grated Parmesan cheese
¼ cup fresh basil, chopped
½ teaspoon freshly ground black pepper
½ teaspoon of kosher salt, if needed
In a 4 or 5-quart heavy-bottomed pan, over medium to medium high heat, melt one tablespoon of butter in one tablespoon of the oil and once hot, add half the zucchini and cook without touching for two minutes. Flip pieces over and cook two more minutes then remove to a bowl.
Add another tablespoon each of butter and oil and once hot, cook the second half of the zucchini then remove to the bowl.
Add a tablespoon of butter and once melted, add the corn and saute for two minutes. Remove to the bowl with the zucchini.
Add the remaining butter and oil and once the butter has melted, add the onions and cook for two minutes.
Add the garlic and cook for one minute.
Add the rice and cook and stir for two minutes.
Add the wine and once evaporated, add one cup of stock and half the cream.
Stir continually and once the liquid has been absorbed, add a half cup of stock and the remaining cream and stir until that liquid has been absorbed.
Add another half cup of stock and stir and cook until absorbed.
Add another half cup of stock and once that has been evaporated, remove from heat and test the rice. If it is cooked, do not add the final quarter cup. If it still has some chew, stir in the last of the stock, cover and leave off heat for five minutes.
After five minutes, stir in the Parmesan cheese, basil and pepper and taste. Only add the salt if needed.
Stir in the zucchini and corn and serve.
Keywords: zucchini corn risotto