Summer Risotto with Corn and Zucchini

Summer risotto with squash and corn in a bowl garnished with fresh basil leaves.

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This creamy Summer Risotto is packed with fresh corn, zucchini, Parmesan, lemon, and herbs. It’s a comforting risotto that still feels bright and fresh, making it perfect for using up peak-season summer produce. This recipe is ideal for a weekend dinner or special occasion.

Prep Time20

Cook Time1

Total Time1 20

Course: Main Course

Cuisine: Italian, Seasonal

Diet: Vegetarian

Servings: People

Author: Luay Ghafari

Cost: $25

Ingredients

7 cup Vegetable broth
¼ cup Olive oil (divided)
2 cups Fresh corn kernels - Cut from about 3 ears
3 cups Zucchini (quartered and sliced) - from about 2 medium zucchini
½ cup Shallots (finely minced) - about 2 shallots
3 Garlic cloves (minced)
3 Fresh thyme sprigs
2 cups Arborio Rice
½ cup Dry white wine
¾ cup Parmesan Cheese (Grated) - Use Parmigiano Reggiano
1 tbsp Lemon zest - From 1 lemon
1½ tbsp Lemon juice
3 tbsp Butter
½ tsp Kosher salt - you may need more or less depending on how salty your broth is
¼ tsp Black pepper
Fresh basil for garnish

Instructions

Simmer Broth. Add the vegetable broth to a large pot and set it over medium-high heat. Once hot, reduce the heat to low. Keep the broth warm while you prepare the risotto.
Sauté Zucchini. Heat 1 tablespoon of olive oil in a large saucepan over medium heat. Once hot, add the zucchini along with a small pinch of salt and cook for about 3 minutes per side, or until nicely browned. Transfer the zucchini to a plate and set aside.
Sauté Corn. Add another tablespoon of olive oil to the same pan, followed by the corn and a small pinch of salt. Cook for about 7 minutes, stirring occasionally, until the corn has picked up some color and is lightly charred. Transfer it to the plate with the zucchini.
Sauté Aromatics. Add the remaining olive oil to the pan along with the shallots, minced garlic cloves, fresh thyme, and a pinch of salt. Cook for about 5 minutes, stirring frequently, until the shallots are tender and fragrant.
Toast Rice. Add the Arborio rice and stir well so that every grain is coated in the oil. Cook for 3-4 minutes, stirring regularly.
Deglaze. Pour in the white wine and add another pinch of salt. Use your spoon to scrape up any browned bits from the bottom of the pan. Cook for 2-3 minutes, or until the wine has mostly evaporated.
Add Broth Slowly. Reduce the heat to medium-low. Add the warm vegetable broth one ladleful at a time, stirring frequently and allowing the rice to absorb most of the liquid before adding the next ladle. Continue this process until the rice is creamy and al dente, about 30-35 minutes.
Assemble. When the rice is cooked, return the sautéed zucchini and corn to the pan. Add the Parmesan, lemon zest, lemon juice, and butter. Continue cooking and stirring for another 3-4 minutes, until the vegetables are warmed through, the cheese and butter have melted, and the risotto is creamy. Taste and adjust the salt and pepper level, if needed.
Warm Through and Serve. Continue cooking and stirring for another 3-4 minutes, until the vegetables are warmed through, the cheese and butter have melted, and the risotto is creamy. Serve immediately with freshly ground black pepper, additional Parmesan cheese, and plenty of fresh basil. You can also drizzle a little extra virgin olive oil at the end too.

Notes

Key Ingredient Notes:

Vegetable Stock: I wrote this recipe to be fully vegetarian, so a good-quality homemade or store-bought broth will work well. But I do prefer using chicken broth or chicken stock if you’re not too worried about keeping the recipe vegetarian.
Fresh Sweet Corn: Corn season is short and very sweet, so I love to use it as much as I can. Fresh corn cut straight from the cob is ideal during summer, but frozen corn can be substituted when needed.
Zucchini: Zucchini is in season around the same time as corn, so they naturally work well together in my opinion. Summer squash (like yellow squash or Costata Romanesco) can be substituted or used alongside the zucchini.
Shallots: My preference has always been to use shallots instead of onion in my risotto recipes. That’s how I learned it years ago, and still do it the same way. But if you only have onions, you can use those. A medium onion should do the trick.
Arborio Rice: The classic short-grain rice that gives risotto its creamy texture. Carnaroli is another excellent risotto rice if you can find it. But Arborio is so readily available now, both in stores and online, I recommend you use it. You will be making risottos more often once you discover how easy it is.
White Wine: The wine has a dual purpose. It deglazes the pan and releases any brown bits, but also helps add a delicate flavor layer. I will often use dry vermouth as a substitution here if I have it in the fridge. Feel free to omit it entirely if you want to.
Parmesan Cheese: Makes the finished risotto rich, savory, and creamy. Make sure you grate Parmigiano Reggiano yourself; it’s much nicer and will meld into the rice better this way. Don’t use the shelf-stable fake Parmesan. Pecorino Romano can work as a sharper substitute.

Tips for Success:

Mind the salt. The saltiness of the broth you choose will determine how much extra salt you need to add. So at the beginning, only add a small pinch of salt to the vegetables as they sauté. The salt is there to help the vegetables soften. Once the risotto is cooked and you have added the cheese, you can check the salt level and adjust it then.

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