Late Summer Tomato Risotto with Roasted Corn there’s something magical about late summer. The sun is still golden and warm, tomatoes are juicy and sweet, and corn is at its peak — begging to be thrown into just about everything. And trust me, this Late Summer Tomato Risotto with Roasted Corn is the kind of cozy-meets-fresh dish that will make you pause and savor every bite.

It’s creamy, it’s tangy, it’s bursting with sweet roasted corn and rich parmesan, and oh — the way it all comes together is a little bit of kitchen alchemy. This dish isn’t fussy or complicated, but it feels like something you’d be proud to serve to friends, or honestly, just devour while standing at the counter in your comfiest sweats (no judgment, I’ve been there).

Let’s talk about how to bring this late-summer star to life. But first…

Table of Contents

Table of Contents

Why You’ll Love Late Summer Tomato Risotto with Roasted Corn

This recipe isn’t just about the ingredients — it’s about creating moments. Moments like spooning that first bite and catching the sweet burst of roasted corn. Or how the creamy risotto cradles the tangy tomato broth like a warm hug. It’s comforting, yes, but with the kind of brightness that only garden-fresh tomatoes and late-season corn can offer.

Here’s what makes this one a game-changer:

• The corn is roasted until it pops and chars for that irresistible smoky sweetness.
• The tomato broth is silky and light but full of depth.
• Parmesan adds that salty, umami finish that will make your taste buds dance.
• And honestly? It’s just fun to make. A little stirring meditation never hurt anyone.

Chef’s Pro Tips for Perfect Results

Want to nail this dish on your very first try? Here are some insider secrets from my kitchen to yours:

• Use the ripest tomatoes you can find. They’re the heart of this broth, so go for deep red, juicy romas.
• Don’t skip the wine. It gives the risotto that restaurant-quality edge.
• Stir gently and often. This is what releases the starch in the rice and gives it that creamy, dreamy texture.
• Taste as you go. Salt and flavor levels build slowly here — don’t be afraid to adjust.
• Finish strong. That last swirl of butter and parm is not optional, it’s what brings everything together.

Print

Ingredients

1. 3 ears corn, shucked and kernels sliced

2. 1/2 medium white onion, diced

3. 3 cloves garlic, minced

4. 4 tablespoons butter, divided

5. 1 cup Arborio rice

6. 1/2 cup white wine

7. 5 roma tomatoes, roughly cut

8. 2 cups chicken stock

9. 1/3 cup grated parmesan cheese

10. Parsley or basil, minced for garnish

11. Coarse salt, to taste

Instructions

Let’s dive into the steps to create this flavorful masterpiece. Cozy up, pour yourself a glass of that white wine you’re cooking with, and let’s get stirring!

1. Roast the Corn

Preheat your broiler to high. Place the corn kernels on a rimmed baking sheet, give them a generous drizzle of olive oil and a pinch of salt. Broil for about 8 minutes, until they’re charred in spots and smell like popcorn. Keep an eye on them — broilers can go from golden to “oops” real fast. Set aside.

2. Blend the Tomatoes

In a blender or food processor, purée the roma tomatoes until smooth. Pour this beautiful red mixture into a small pot, add the chicken stock, and bring it to a low simmer. Keep warm — this is your flavorful risotto broth.

3. Sauté the Aromatics

In a large skillet, melt 2 tablespoons of butter over medium-low heat. When it’s foamy, toss in the diced onion. Cook for about 3 minutes, until translucent. Add the minced garlic, stir for 30 seconds until fragrant.

4. Toast the Rice

Add the Arborio rice and stir it around with the onions and garlic for about a minute — you want it lightly toasted but not browned.

5. Deglaze with Wine

Pour in the white wine and let it simmer until most of the liquid evaporates. This step adds acidity and depth that makes the risotto sing.

6. Ladle in the Broth

Now comes the fun part — slowly ladling in that warm tomato broth. Add it about 1/2 cup at a time, stirring often and letting the rice absorb the liquid before adding more. This part takes around 20 minutes and is totally worth it.

7. Final Touches

When the rice is tender and creamy, take it off the heat. Stir in the remaining 2 tablespoons of butter and the grated parmesan. Season with salt to taste.

8. Assemble and Serve

Spoon the roasted corn over the risotto. Garnish with fresh chopped parsley or basil, more parmesan, and a final drizzle of olive oil if you’re feeling fancy (you are).

Serves 4 happy people.

Texture & Flavor Secrets

The beauty of this recipe lies in its texture — crispy where it should be, creamy where it matters. The risotto is silky and rich from slow stirring and gradual broth additions, while the corn adds a pop of sweetness and crunch. The wine and tomatoes lend a subtle tang, cutting through the richness just enough to keep you coming back for another bite.

Want more umami? Add a splash of soy sauce to the broth. Want more richness? Try stirring in a spoonful of mascarpone at the end. There’s room to make it your own, but as it stands — perfection.

How to Serve Late Summer Tomato Risotto with Roasted Corn

When it comes to serving Late Summer Tomato Risotto with Roasted Corn, there’s no wrong way—only delicious ones. This dish is a celebration of the season, and how you present it can make the experience even more satisfying. Whether you’re feeding guests or just treating yourself (which you totally should), there are plenty of ways to let this creamy, flavor-packed masterpiece shine.

So let’s talk ideas, shall we?

Serve It as a Star Main Course

This Late Summer Tomato Risotto with Roasted Corn is more than capable of being the center of attention. Its creamy base, sweet bursts of roasted corn, and rich tomato flavor make it filling and satisfying all on its own. Serve it in warm, shallow bowls with a swirl of olive oil on top, and maybe a few parmesan curls for a finishing touch. Trust me, people will ask for seconds.

Pair It with a Crisp Side Salad

A bright side salad balances out the richness of the risotto beautifully. Think peppery arugula tossed with lemon juice, a little olive oil, and shaved parmesan. The lightness of the salad makes the Late Summer Tomato Risotto with Roasted Corn feel even more luxurious — without weighing you down.

Add a Protein Twist

Looking to level up the dish? This creamy risotto pairs wonderfully with simple proteins:

• Grilled shrimp add a briny snap that works perfectly with the sweetness of the corn.
• Roasted chicken offers heartiness and soaks up that luscious risotto base like a dream.
• A poached egg right on top? Game changer. Break the yolk and let it ooze into the risotto — your tastebuds will thank you.

Every bite of your Late Summer Tomato Risotto with Roasted Corn becomes an even more satisfying mix of creamy, fresh, and savory goodness.

Serve with a Slice of Crusty Bread

Don’t let a drop of this risotto go to waste! A thick slice of toasted sourdough or a rustic baguette is the perfect vehicle for scooping up the last bits of Late Summer Tomato Risotto with Roasted Corn left in your bowl. Bonus points if you rub the bread with a little garlic first — you’re welcome.

Elegant Dinner Party Move

Want to really wow your guests? Spoon the Late Summer Tomato Risotto with Roasted Corn into small ramekins or cups for individual portions. Garnish with basil ribbons, a parmesan crisp, or even a tiny roasted cherry tomato on top for a colorful, gourmet presentation.

Even better? You can serve this risotto warm or at room temp. It’s just as good either way, making it a flexible option for stress-free entertaining.

Love the roasted corn vibes?
Then don’t miss Roasted Corn Salsa!

How to Serve Late Summer Tomato Risotto with Roasted Corn

This dish pairs wonderfully with various sides or toppings:

• A simple arugula salad with lemon vinaigrette keeps things bright.
• Serve with a crusty piece of toasted sourdough for scooping and swooning.
• Add a glass of chilled white wine (something dry and citrusy).
• For protein, top with grilled shrimp, roasted chicken, or even a poached egg.

Keep it casual, or dress it up. It’s fancy comfort food — your way.

Creative Leftover Transformations

Don’t let leftovers go to waste! You can:

• Make Risotto Cakes: Form chilled risotto into patties, coat in breadcrumbs, and pan-fry until golden.
• Stuff Peppers or Tomatoes: Spoon risotto into hollowed-out veggies and bake.
• Create a Soup: Thin it out with broth, add some greens, and boom — tomato corn risotto soup.
• Frittata Magic: Mix leftovers with eggs and bake for an ultra-savory frittata.

Additional Tips

Here are some extra tips to make the process smooth as parmesan shavings:

• Stirring = Creaminess. Don’t rush it.
• Use warm broth — cold liquid will halt the cooking process each time you add it.
• Always finish with fat. Butter and cheese are more than flavor — they bring that glossy finish.
• Season in layers. Don’t just salt at the end — taste throughout!

Make It a Showstopper (Presentation Ideas)

Want to wow your guests? Try these ideas:

• Serve the risotto in shallow bowls with the corn heaped high in the center.
• Use microgreens or edible flowers for a restaurant-style garnish.
• Drizzle with basil oil or a quick balsamic glaze for a fancy flair.
• Sprinkle a few toasted pine nuts or crispy shallots on top for crunch.

Perfect Pairings for Late Summer Tomato Risotto with Roasted Corn

Pairing your Late Summer Tomato Risotto with Roasted Corn with the right accompaniments is like adding the final brushstrokes to a masterpiece. This dish already has so much going for it — creamy, tangy, and sweet with that irresistible roasted corn — but when you serve it with the right sides and drinks? Oh, it becomes a full-on culinary experience.

So, what pairs best with this warm, comforting bowl of Late Summer Tomato Risotto with Roasted Corn? Let’s explore some delicious ideas that elevate the entire meal while letting our star risotto shine.

Fresh, Zesty Salads

A fresh salad adds contrast and brightness to the richness of the Late Summer Tomato Risotto with Roasted Corn. You want something snappy and citrusy, something that cuts through the creaminess and wakes up the palate. Try one of these:

• Lemon Arugula Salad: Peppery arugula, shaved parmesan, lemon juice, and olive oil — simple and perfect.
• Tomato Cucumber Salad: It doubles down on the tomato theme while staying light and refreshing.
• Fennel and Orange Salad: A sweet, crunchy, citrusy twist that complements the corn beautifully.

Each one brings balance without overpowering the risotto’s deep tomato and roasted corn flavors.

Crusty Bread & Dips

You cannot go wrong with some toasty bread on the side of your Late Summer Tomato Risotto with Roasted Corn. It’s not just for looks — it’s for scooping, savoring, and making sure not a single bite of creamy risotto goes uneaten.

• Garlic-rubbed sourdough is a no-brainer.
• Parmesan focaccia? Yes, please.
• Even a slice of grilled ciabatta with a smear of pesto works wonders.

Bonus move: serve your Late Summer Tomato Risotto with Roasted Corn with a side of olive tapenade or whipped ricotta for spreading. Trust me, it’s a dream combo.

Savory Proteins

If you’re turning this risotto into a heartier main event, adding protein on the side can balance the meal and keep everyone full and happy. Here are a few pairings that love to cozy up next to Late Summer Tomato Risotto with Roasted Corn:

• Seared scallops or grilled shrimp — the sweet seafood flavor is next-level with the corn.
• Herb-roasted chicken thighs — tender, juicy, and begging to soak up that tomato richness.
• Grilled Italian sausage — a bold, savory match that gives the risotto a rustic twist.

Whether you’re going pescatarian, carnivorous, or even plant-based, the flavors of Late Summer Tomato Risotto with Roasted Corn are versatile enough to adapt beautifully.

Wine & Beverage Pairings

Now let’s talk drinks! Because you need something lovely to sip while enjoying your Late Summer Tomato Risotto with Roasted Corn, right?

• White Wine: A crisp Sauvignon Blanc or dry Pinot Grigio is perfect for cutting through the creaminess.
• Rosé: Light, fruity, and perfect for late summer.
• Sparkling Water with Citrus: For a non-alcoholic option, this keeps the meal feeling fresh and refined.

A glass of wine in one hand, spoonful of risotto in the other? That’s how summer was meant to be eaten.

Light Veggie Sides

If you want to go all out, serve your Late Summer Tomato Risotto with Roasted Corn with a warm, buttery veggie on the side. Think:

• Sautéed green beans with lemon zest
• Charred zucchini with garlic and chili flakes
• Oven-roasted cherry tomatoes with balsamic glaze

These simple additions play beautifully off the risotto without overshadowing it. Plus, they highlight the late summer produce theme.

Conclusion

There you have it — a dreamy, creamy Late Summer Tomato Risotto with Roasted Corn that’s equal parts cozy and fresh. Whether you’re cooking for friends or just spoiling yourself (as you should), this recipe will have you feeling like a risotto rockstar. It’s warm, comforting, packed with flavor, and honestly? Pretty impressive.

So go ahead. Pour a glass, put on your favorite playlist, and get that risotto going. You’ve got this.

You’ve got to try my Creamy Mushroom Pasta Soup

FAQ’s about Late Summer Tomato Risotto with Roasted Corn

Tomato Risotto with Roasted Corn RECIPE