Grilled Corn and Zucchini Summer Risotto

grilled corn and zucchini risotto This recipe is summer on a plate, it combines the classic creamy risotto with all the summertime flavors of garden fresh grilled corn and zucchini stirred right into it, and of course some fresh basil to enhance it all.

grilled corn and zucchiniIt’s really very simple to make especially when grilling veggies is at it’s peak this time of year, just set aside a couple of lightly grilled ears of corn as well as zucchini next time your doing some grilling. You’ll then be slicing the corn right off the cobs leaving some of those nice little planks as well as kernels, I just love those corn planks!
making risotto Have all your other ingredients prepped and ready to go, it’s time to start stirring!

grilled corn and zucchini risotto This is what I call the perfect one pot meal, classically creamy with the summertime freshness of the grilled corn and zucchini, and lets not forget the fresh basil!

grilled corn and zucchini risotto Are you ready to dig in?

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Grilled Corn and Zucchini Summer Risotto
 
Author:
Ingredients
  • 3 ears of corn, grilled and then shucked leaving planks as well as kernels
  • 3 small zucchini, cut in half, grilled then diced
  • fresh basil
  • 1¼ cup arborio rice
  • 1 quart of a good quality boxed broth, low sodium, chicken or vegetable
  • 1 small onion, finely chopped
  • ¾ cup of shredded parmesan
  • ¾ cup, white wine
  • 2 knobs of unsalted butter
  • olive oil
Instructions
  1. Simmer your broth on the stove in a separate pan.
  2. Take an additional pan with a heavy bottom,drizzle the bottom with olive oil then add in 1 knob of butter, cook until melted.
  3. Add in the onion and saute on medium until soft.
  4. Add in the rice, stirring until well coated, cooking for a minute or two.
  5. De-glaze with the wine, stirring until it has cooked in and evaporated.
  6. Start adding in the warmed broth, one cup at a time, continue to stir until absorbed.
  7. Repeat adding the broth and stirring until it gets absorbed all the time on medium heat.
  8. Rice should start to look creamy and when you taste it there should be a slightly al dente feel, you may have a little broth leftover.
  9. When finished add the other knob of butter, stir and combine.
  10. Add the cheese, stir and combine.
  11. Fold in your corn and zucchini, adding as much as you want leaving the planks to decorate the top, again you might have some of the veggies leftover, but that's a good thing!
  12. Take a handful of basil and cut it chiffonade style, then sprinkle it all over.
  13. Enjoy!

 

 

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Comments

  1. I want to go on a picnic so I can make this!! It looks delicious and it screams summer and lots of fun. We’re having a fish fry for our kids — yep some of the fish hubby caught. Anyway, this would be ideal to make as a go along. Great ingredient combination!! Have a wonderful day.

  2. I love everything about this risotto! The corn isn’t quite perfect yet, but when it is I’m making this! I’ve never used grilled corn, and that’s brilliant!

  3. You have the knack for making everything look beautiful AND delicious. I’ve never tried this combination with risotto, but I will now, after your tempting photos.

  4. Each summer I say I am going to make a corn risotto, and then corn comes and goes…..this summer I am doing it!

  5. A lovely combination of Old World and New World ingredients, Maria! I want to try it, even if it would scandalize some of my Italian friends. 😉

  6. This looks fabulous Marie! I love corn and grilling makes everything taste better

  7. Wow, I never thought of doing something like grilling some corn and zucchini for your risotto. I guess this opens up a whole variety of different ways to spice up the traditional risotto. And I especially like how there is obviously a base ingredient for a typical risotto and it’s up to you to add pretty much add anything to it.

    Either way, brilliant idea and beautiful photos too.

  8. I made this last night for a Brooklyn rooftop cookout. Without a grill at my apartment, I roasted the squash and then ‘grilled’ it over my stove’s burner. Did the same for parboiled corn and added roasted poblanos for a subtle heat. I also didn’t have white wine so I deglazed my risotto with a peach ale. Honestly, it was so delicious! Thanks for sharing!