Summer Farmer's Market Risotto is packed with fresh, farmer's market finds including zucchini, tomato, basil, and sweet corn.
Howdy, all – hope you had a nice weekend!
It’s been crazy gorgeous around here (albeit HOT!) so I took the opportunity to visit the local Farmer’s Market to pick up some fresh produce!
The sweet corn was stacked high, melons were everywhere, and I even spied a few apples – wee!
I stocked up on tons of summer goodies including juicy cherry tomatoes,
tender zucchini, and sweet corn, of course.
Back at home I put all my Farmers’ Market finds to good use in a big batch of fresh Summer Farmers’ Market Risotto!
This easy, creamy risotto recipe is full of farmer’s market goodies like tomatoes, sweet corn, zucchini, and basil. It’s fresh, light, and creamy, plus it cooks in about 30 minutes!
Start the risotto by heating 3 – 3-1/2 cups chicken broth in a saucepan. You could also use vegetable broth to make this a vegetarian dish!
Meanwhile, heat 1 Tablespoon butter in a large skillet over medium heat then saute 2 chopped green onions until tender, 2-3 minutes. Add 2 minced garlic cloves then saute for 30 more seconds.
Next add 3/4 cup arborio rice then stir to coat in the butter.
Arborio rice is short and starchy which is what makes risotto so deliciously creamy.
Now add 1/4 cup dry white wine then stir until the rice has nearly absorbed it all. Next add 1 ladleful hot broth and stir until nearly absorbed. Keep adding the broth then stirring until nearly absorbed. The dish takes about 30 minutes of active stirring time.
K, time to add the veggies!
When there’s 1/3 of the broth left, add 1 small quartered/chopped zucchini (about 1 cup) then season with salt and pepper and stir, stir, stir.
When there’s 1/4 of the broth left add 1 ear sweet corn cut off the cob (about 3/4 cup) then stir, stir, stir.
Finally, with the last broth addition add 1 large chopped and seeded tomato (about 1 cup) and, say it with me, stir, stir, stir!
Once all the broth has been absorbed, and the rice is tender, take the skillet off the heat then stir in 1/4 cup grated parmesan cheese, and a handful chopped basil.
Scoop the risotto onto plates, top with more fresh basil and parm, if you please, then enjoy!
Risotto can be a really heavy dish loaded with butter and cheese, but this was fabulously light and fresh.
A perfect way to use up all the veggies you picked up from the market this weekend! Enjoy!
Equipment
Ingredients
- 3 – 3-1/2 cups chicken or vegetable broth
- 1 Tablespoon butter
- 2 green onions, chopped
- 2 garlic cloves, minced
- salt and pepper
- 3/4 cup arborio rice
- 1/4 cup dry white wine
- 1 small zucchini, quartered and chopped, ~1 cup
- 1 large tomato, seeded and chopped, ~1 cup
- 1 ear sweet corn, kernels cut from cob, ~3/4 cup
- 1/4 cup freshly grated parmesan cheese
- handful torn fresh basil
Directions
- Bring chicken broth to a boil in a small saucepan. Reduce heat to low and keep hot.
- In a large skillet, melt butter over medium heat then add green onions, season with salt and pepper, and then saute until tender, about 3 minutes. Add garlic then saute for 30 more seconds.
- Add rice then stir to coat in butter. Add wine then stir until nearly absorbed by rice. Add 1/2 cup chicken broth then stir constantly until broth is absorbed. Continue adding broth, 1/2 cup at a time, stirring constantly until nearly absorbed before adding more.
- When there’s 1/3 of the broth remaining, add zucchini, season with more salt and pepper, then continue stirring. When there’s 1/4 of the broth left, add corn then continue stirring. Add the tomatoes with the last batch of broth then stir until absorbed.
- Take risotto off heat then stir in parmesan cheese and basil. Add more salt & pepper to taste then serve.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Love this dish. We added both white and green asparagus (added it with the zucchini) and chicken sausage (added it with the corn). Wonderful dish. Thank you for the recipe.
Gorgeous risotto! I love all of the fresh veggies in this – something that’s been lacking in our meals lately with the move and all!
Nothing like a Farmers Market tomato – such a difference between in-season and not! It’s the little things.
How did Ben manage to keep that all on that tiny little plate and not on that nice couch??
Hehe, little bites! :)
Good man!
Wow, just made this risotto and it is AMAZING. Super easy and so much flavour! I will definitely be making this again.
So many colors. I completely love it.
It’s much better to make recipes out of natural and organic produce from farmer’s market then rely on the pre-cooked, packaged stuff you get in the store.
We love it when we see recipes including things from the market! It’s so helpful.
Made this tonight right after seeing this. Turned out great thanks to your step by step directions and was seriously delicious!
That risotto looks delish! So colorful too. I agree about the chair; good idea! I love the pic of Lincoln; that is the cutest. Speaking of babies, I am pleased to announce I’m going to be a great aunt–again!! #soexcited Have a great day Iowa Girl!
Did the post get taken down for your recent hot dish with chicken, cashews, broccoli, etc? I can’t seem to find it and have it on my menu for this week. Thanks!
Hi Alexa, I’m so sorry but some people were having trouble with the recipe so I took it down until I can figure out what went wrong. Again, I apologize for the trouble!
No Worries! I just thought I was going crazy. =)
Fabulous recipe! I made tonight with my CSA veggies- loved it! Thanks for sharing!