Fresh Corn and Zucchini Risotto

5 from 2 votes

Fresh Corn and Zucchini Risotto

This recipe is delicious all year round but especially in summer when you can cut fresh corn off the cob for the ultimate flavor and crisp texture. Zucchini is usually available year round and frozen corn will work well when you can't get corn on the cob. The risotto makes hearty servings and is a great meatless main dish or side dish to a light protein.

Prep Time10

Cook Time40

Total Time50

Course: Main Course, Side Dish

Servings: people

Calories: 499kcal

Author: Sally Humeniuk

Equipment

1 large heavy-bottomed pot or pan a large straight sided skillet or a stock pot work well

Ingredients

4 tbsp unsalted butter
2 tbsp extra-virgin olive oil
2 medium leeks white parts, cut in half lengthwise, then thinly sliced
3 zucchini small to medium, quartered lengthwise, then thinly sliced crosswise
1 cup corn fresh kernels, cut off the cob or frozen
lemon zest from one large lemon, about 1 tbsp
4 thyme sprigs or 1 teaspoon dried thyme
1½ cup arborio or Carnaroli rice
1½ tsp fine sea salt or to taste
⅓ cup white wine
6 cups vegetable broth, chicken broth, or water heated to a simmer
⅓ cup heavy cream
¾ cup gruyere cheese
⅓ cup freshly shredded Parmesan cheese plus extra for garnish
fresh ground pepper to taste

Instructions

In a large, heavy-bottomed saucepan or skillet over medium heat, heat the butter and oil. When the butter has melted, add the sliced leeks and cook, stirring often, until slightly softened, about 5 minutes. Stir in the zucchini and cook, stirring occasionally for about 5 more minutes. Add the corn, the lemon zest, and the thyme sprigs to the pan. Add the rice and salt, stirring often, until the rice grains are starting to turn translucent, about 2 minutes.
4 tbsp unsalted butter, 2 tbsp extra-virgin olive oil, 2 medium leeks, 3 zucchini, 1 cup corn, lemon zest, 4 thyme sprigs, 1½ cup arborio or Carnaroli rice, 1½ tsp fine sea salt
Pour in the wine, and cook until wine has been absorbed. Begin adding the broth, a scant cup at a time- just enough to cover the rice, and stir until the broth is nearly absorbed. Stir in more broth a bit at a time, adding more after the previous amount is nearly absorbed, repeating this until the rise is tender but still tastes chewy, about 20-25 minutes. You should be able to see the rice transform as you're stirring and adding more broth. The grains will plump and whiten, becoming almost creamy.
⅓ cup white wine, 6 cups vegetable broth, chicken broth, or water
When there's about a cup of broth left, taste a few of the grains, it should be firm and a little chalky at the center, add the cream, the gruyere, and the Parmesan and continue to stir until the cheeses are fully incorporated. At this time, add more of the broth to achieve a creamy consistency (you might not use all of it). Remove the stems remaining from the thyme sprigs at this time.
⅓ cup heavy cream, ¾ cup gruyere cheese, ⅓ cup freshly shredded Parmesan cheese, fresh ground pepper
Risotto will be creamy but shouldn't be runny. It will mound in a bowl and some of the creaminess will spread. If it seems too runny, continue heating through another minute or two.
Spoon the risotto into shallow bowls, adding extra Parmesan, and grating fresh black pepper before serving.

Notes

Heating your broth before adding to the risotto- Preheating the broth helps the rice absorb it more quickly. You may either preheat in a saucepan that you pour from as needed or add 4 cups broth to a glass quart measuring cup then preheat in the microwave. After you've added a couple cups of the heated broth to the risotto, remember to add the additional 2 cups to the measuring glass and heat as needed before stirring more into the rice.
If you'd like to leave out the zucchini, this recipe is excellent with the corn but no zucchini. Increase the corn to about 1 1/2 cups, if desired.

Nutrition