Can I make Late Summer Tomato Risotto with Roasted Corn ahead of time?

You can prep parts of the Late Summer Tomato Risotto with Roasted Corn ahead of time, like roasting the corn and making the tomato broth. But for the best creamy texture, it's best to cook the risotto fresh. That way, you get that perfect, velvety consistency it’s known for.

What’s the best rice to use for Late Summer Tomato Risotto with Roasted Corn?

Arborio rice is your go-to for Late Summer Tomato Risotto with Roasted Corn . It’s starchy enough to give you that rich, creamy texture. If you’re feeling fancy, carnaroli rice works too — it holds its shape even better and gives the risotto an ultra-silky finish.

What can I serve with Late Summer Tomato Risotto with Roasted Corn?

Oh, so many things pair beautifully with Late Summer Tomato Risotto with Roasted Corn ! A lemony arugula salad, a poached egg, grilled shrimp, or even a slice of crusty garlic bread takes it to the next level. It also goes great with a chilled glass of white wine.

How do I know when the risotto is done?

The rice should be tender but still have a slight bite, and the mixture should be creamy and spoonable.

How should I reheat leftovers?

Add a splash of broth or water and gently reheat on the stove while stirring.

Tomato Risotto with Roasted Corn in 5 Simple Steps

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Author: Maria
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Main Dish or Side
Method: Stovetop
Cuisine: Italian-Inspired
Diet: Vegetarian

Description

Tomato Risotto with Roasted Corn is a comforting, creamy dish packed with fresh summer flavor. Juicy cherry tomatoes melt into a luscious base while roasted sweet corn adds pops of caramelized crunch. Perfect as a vegetarian main or a vibrant side dish, this risotto brings late-summer produce to life in every spoonful.

Ingredients

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1 tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 cup arborio rice
1/2 cup dry white wine (optional)
3 cups warm vegetable broth (more as needed)
1 1/2 cups cherry tomatoes, halved
1 1/2 cups corn kernels (fresh or thawed frozen)
2 tbsp butter
1/4 cup grated Parmesan (plus more for serving)
Salt and black pepper, to taste
Fresh basil or chives, for garnish

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Instructions

Heat olive oil in a large saucepan over medium heat. Add onion and cook until soft, about 5 minutes. Stir in garlic and cook 1 minute more.
Add arborio rice and toast for 1–2 minutes, stirring often. Pour in the wine and stir until absorbed.
Begin adding the warm broth one ladle at a time, stirring frequently. Allow each addition to absorb before adding more. This will take about 18–20 minutes total.
Meanwhile, roast corn in a hot skillet or under the broiler until lightly charred, about 5–7 minutes. Set aside.
When the rice is nearly done, stir in cherry tomatoes and cook until they start to break down and release their juices.
Remove from heat and stir in butter, Parmesan, and half the roasted corn. Season with salt and pepper.
Spoon into bowls and top with remaining roasted corn and a sprinkle of fresh herbs and Parmesan.

Notes

Use vegetable stock with depth of flavor for the best risotto base.
For added richness, drizzle with extra virgin olive oil or a dollop of mascarpone before serving.
Swap Parmesan for a plant-based version to keep it vegan.

Nutrition

Serving Size: 1 serving
Calories: 360
Sugar: 5g
Sodium: 420mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 3g
Protein: 9g
Cholesterol: 20mg

Find it online: https://cooktune.com/tomato-risotto-with-roasted-corn/