Summer Corn Risotto Recipe
Make Summer Corn Risotto Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base Ingredients
Vegetables
Seasoning
Method
Preparation
- 1
Prepare the Broth
In a saucepan, heat the vegetable broth over low heat. Keep it warm but do not let it boil.
- 2
Sauté Vegetables
In a large skillet, heat the olive oil over medium heat. Add the chopped shallots and sauté for about 2-3 minutes until translucent.
- 3
Add Garlic and Zucchini
Stir in the minced garlic and diced zucchini. Cook for an additional 2-3 minutes until the zucchini is slightly tender.
Cooking the Risotto
- 4
Add the Rice
Add the Arborio rice to the skillet and stir well to coat the rice with the oil and vegetables. Toast the rice for about 1-2 minutes.
- 5
Incorporate Broth Gradually
Begin adding the warm vegetable broth one ladle at a time, stirring frequently. Allow the rice to absorb most of the broth before adding more, about 20-25 minutes until the rice is creamy and al dente.
- 6
Add Corn and Seasonings
When the rice is nearly cooked, add the fresh corn kernels, salt, and black pepper. Stir well and cook for an additional 5 minutes.
- 7
Finish with Cheese and Basil
Remove the skillet from heat and stir in the grated Parmesan cheese and chopped fresh basil until well combined. Adjust seasoning if needed.
Serving
- 8
Plate the Risotto
Serve the risotto warm on plates. Optionally, garnish with extra basil or Parmesan cheese.