This vegetarian sweet corn and zucchini risotto recipe is such a great way to enjoy summer produce- the zucchini is grated, so it melts into every bite while still maintaining a great texture, and the corn cobs are used to add flavor and starch to the broth base.
2earscornkernels removed, cobs reserved (or 1 cup frozen sweet corn)
3/4cupparmesan cheese grated (omit for vegan/dairy free option)
extra parmesan cheese, olive oil, black pepper, and chopped parsley for serving (optional)
Put chicken or vegetable stock in a medium pot. Add the corn cobs (minus the kernels) to it (skip this if you are using frozen corn). Bring to a boil, turn heat down to keep hot throughout the recipe over very low heat.
Meanwhile, heat olive oil (2 tablespoons) in a large, deep, heavy skillet, pot, or dutch oven over medium-high heat.
Add onions and sauté until softened and beginning to brown (about 5 minutes).
Add garlic, stir until fragrant (about 30 seconds).
Pour the rice (1 cup) into the pot, stirring occasionally, until it's coated in the oil and a little bit toasted (1-2 minutes).
Season with salt and pepper.
Add the wine and stir constantly until liquid is almost all gone.
Add 1/2 cup of the hot chicken or vegetable stock and stir constantly. Once liquid has been absorbed by the rice, add 1/2 cup more stock, continuing to stir frequently, but not all the time. Repeat this for about 15 minutes, keeping heat on medium to medium-high.
After 15 minutes, stir in the grated zucchini and corn, along with 1/2 cup more stock. The zucchini will release liquid- keep stirring until the liquid has released and the rice has absorbed most of it (about 10 minutes).
If needed, continue adding stock 1/2 cup at a time until rice is fully cooked. Taste it along the way to check!
Once rice is fully cooked, remove from heat. Stir in grated parmesan (3/4 cup) and chopped parsley (1/4 cup) and stir frequently until cheese has melted. Adjust seasoning as necessary.
Serve drizzled with a little more extra-virgin olive oil, a sprinkling of parmesan, some fresh cracked black pepper, and extra parsley.
Arborio rice is traditional for risotto. It's super starchy, making a creamy consistency. You can use another kind, but keep in mind cooking times- brown rice, for example, takes a VERY long time to cook, so you might want to parboil it in advance. And do NOT rinse your rice, as this will remove some of the starchiness that makes it creamy.
Traditional parmesan cheese may not be suitable for a strict vegetarian diet because it contains animal rennet. Look for a suitable vegetarian substitute, such as a parmesan made with plant rennet.
Serving suggestion: this Sweet Corn and Zucchini Risotto is amazing with fried eggs on top! Perfect for brunch the next day if you have any leftovers.
The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.