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.
I can’t wait yo h ave my bf make this for me..
He od a sous chief here in kc mo
That picture of Lincoln….the legs bent up in the car seat….so stinkin’ cute!! I’ve never done risotto, but this looks really good.
You 3 are as cute as can be!
You look amazing! Congrats again on baby Lincoln! Love your site.
We went to our local farmers market this weekend and bought some tamales. The guy had his menu out and it had pupusas on it. I was telling my husband I wanted to try them, thanks to their starring role on IGE. The guy heard me and said he’s going to start bringing them, I can’t wait!
Can’t wait to try this. And as always, your little family cannot be any more adorable.
Yum! I could eat this for dinner every night in the summer.
Looks delicious! Can’t wait to try!!
Quick question… Do I need to blanch/boil the corn before adding it? Or just add it raw?
I plan to make this for my family, with some grilled chicken on the side… Yummy!
Nope, just add it raw!
This risotto looks so delicious–I love going to the farmers market and am always looking for recipes to use my veggies for!
Looks sooo yummy!
I love how bright and colourful this is! Gorgeous :)
That looks SO delicious. I am going to have to steal your idea of pulling over a stool next time I have to stand over the stove. :)
I have always wanted to try to make risotto but the recipes seem a bit intimidating to me and I was scared I would screw it up. This looks totally doable (And delicious!). I’m definitely trying this ASAP. ps- LOVE the white top that you are wearing in your ‘sit and stir’ pic!! :)