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.
It’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!
Have all your other ingredients prepped and ready to go, it’s time to start stirring!
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!
Are you ready to dig in?
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- 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
- Simmer your broth on the stove in a separate pan.
- Take an additional pan with a heavy bottom,drizzle the bottom with olive oil then add in 1 knob of butter, cook until melted.
- Add in the onion and saute on medium until soft.
- Add in the rice, stirring until well coated, cooking for a minute or two.
- De-glaze with the wine, stirring until it has cooked in and evaporated.
- Start adding in the warmed broth, one cup at a time, continue to stir until absorbed.
- Repeat adding the broth and stirring until it gets absorbed all the time on medium heat.
- 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.
- When finished add the other knob of butter, stir and combine.
- Add the cheese, stir and combine.
- 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!
- Take a handful of basil and cut it chiffonade style, then sprinkle it all over.
- Enjoy!
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
