I know we just had a new risotto recipe a few weeks ago, but I really can’t get enough. It’s one of my favourite things to eat and I find it oddly therapeutic to stand in my kitchen on one leg constantly stirring. Some people hate the stirring required by risotto, I love it.
I’m a big fan of vegetables in my risotto, and the more seasonal they are, the better. This version features lightly grilled zucchini and corn and it might just be my favourite risotto yet.
It tastes SO FRESH, you guys!
I could probably eat zucchini and corn all summer long. There’s a million different things you can do with them and they’re just so good. It’s probably a good thing I have a bunch of zucchini plants doing their thing in my back yard. They will be a pretty permanent feature in my life over the next 3 months.
I’m still working and going to school full-time so I don’t really have any spare time for any fun summer adventures that I would like to do but I’m definitely planning on a few wine tasting excursions (I live in Portland, you have to), trips to the Rose Garden, the beach, berry picking (if my knee can handle it), time outside, and obviously lots of summer baking.
This risotto though.
You guys. There’s grilled corn and zucchini. A shallot (duh). Short and fat arborio rice. WINE. Chicken stock, warmed for ultimate creaminess. And CHEESE. I’m trying to cut down on my dairy consumption (which is mostly cheese) but risotto and Parmesan were made for each other so I will never end that partnership.
Use wine in the risotto, drink it while you’re stirring and drink it while you’re eating. A dry white wine is my wine of choice, but do you. I would advise not picking a white wine that is too sweet though, you’ll probably end up with a funky taste to your delicious dish.
If the weather is nice, eat this outside! Soak up the warm sunshine and enjoy the summer breeze. Portland can’t quit decide what season it wants to be yet, but I’m here to say I’m ready for permanently sunny and warm weather. Don’t worry though, I’m sure I’ll be complaining that it’s too hot before you know it.
Zucchini & Corn Risotto
Ingredients
- 2 zucchini, diced
- Kernels from 2 ears of corn
- 3 tbsp. olive oil, divided
- 1 shallot
- 1 1/2 cups arborio rice
- 1/4 cup dry white wine
- 4-5 cups chicken stock, warmed
- Salt and pepper, to taste
- 1/2 cup grated parmesan, plus more for sprinkling
Directions
- Step 1 Heat half of the oil in a pan. When hot, add in the diced zucchini and corn and cook for 3-5 minutes. Remove from pan and set aside.
- Step 2 Heat remaining oil in the same pan over medium heat. Once hot, diced shallot and sauté until translucent.
- Step 3 Add the rice and stir to coat in the oil. Cook for 2-3 minutes, stirring occasionally. Add the white wine and cook, stirring constantly, until it has absorbed. Add salt and pepper, to taste.
- Step 4 Now, add the stock, 1/4 cup at a time, stirring continuously. Once the liquid has been absorbed, add another 1/4 cup and repeat the process until the rice is cooked. You might not use all of the stock. Before adding the last 1/2 cup of stock, stir in the zucchini and corn, then continue adding the liquid. Once rice is cooked and liquid is absorbed, stir in 1/2 cup grated parmesan.
- Step 5 Serve. I recommend serving with a glass of wine and an extra sprinkling of parmesan ?
