There’s nothing quite like a heaping bowl of creamy, savory risotto to bring comfort to your dining table. Enter our Tomato Risotto with Roasted Corn, a delightful spin on the classic Italian dish that’s perfect for showcasing the vibrant flavors of late summer produce. The star of this recipe is juicy cherry tomatoes, which melt into the risotto to form a luscious base, paired perfectly with the sweet burst from roasted corn kernels. Whether you’re serving this as a main dish or as a side, the risotto’s creamy texture and rich flavors will captivate your taste buds and leave a lasting impression. Plus, it’s both vegetarian-friendly and straightforward to prepare, making it an ideal choice for any home cook looking to make a gourmet meal without the fuss.
The flexibility of this risotto makes it an excellent addition to your culinary repertoire. You can enjoy it on its own or add it as a colorful companion to other dishes. By using simple ingredients that are often already available in your pantry and fridge, this recipe ensures you experience high-quality, fresh flavors without too much hassle. If you have just 40 minutes to spare, you can whip up this dish and transform your everyday dinner experience into something that feels a little more special.
Why You’ll Love This Tomato Risotto with Roasted Corn
This recipe combines taste and ease into one beautiful plate:
- Rich in Flavor: The combination of tomatoes and roasted corn give it a sweet and savory profile.
- Simple Ingredients: All you need are basics like arborio rice, corn, and cherry tomatoes.
- Quick to Prepare: Have your meal ready in just 40 minutes.
- Vegetarian Delight: A perfect option for those following a plant-based diet.
- Versatile: Serve it as a main course or as a delightful side dish.
Preparation Phase & Tools to Use
Before you start cooking your Tomato Risotto with Roasted Corn, it’s essential to set up your kitchen for an efficient and enjoyable cooking session. First, gather all your ingredients so everything is within reach once you start cooking — nothing is more frustrating than having to rummage through cabinets in the middle of preparing a dish.
For this recipe, make sure you have a large saucepan or a dedicated risotto pan, which will allow for even cooking and easy stirring. You’ll also need a skillet for roasting the corn, ensuring it gets those delightful charred edges. Use a ladle for the gradual addition of vegetable broth to the arborio rice, a technique that helps develop the risotto’s characteristic creamy texture.
Another essential tool is a sharp knife for chopping your onions and garlic finely, as these ingredients form the flavorful base of your risotto. Lastly, prep a grater for shredding fresh Parmesan cheese, which adds depth with its nutty flavor. Once your setup is complete, you’re ready to start creating your masterpiece!
Ingredients
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 cup arborio rice
- 1/2 cup dry white wine (optional)
- 3 cups warm vegetable broth (more as needed)
- 1 1/2 cups cherry tomatoes, halved
- 1 1/2 cups corn kernels (fresh or thawed frozen)
- 2 tbsp butter
- 1/4 cup grated Parmesan (plus more for serving)
- Salt and black pepper, to taste
- Fresh basil or chives, for garnish
Instructions
Step 1: Sauté the Aromatics
Begin by heating olive oil in a large saucepan over medium heat. Once hot, add the finely chopped onion, letting it cook until soft and translucent, about 5 minutes. Stir in the minced garlic and continue to cook for an additional minute until aromatic.
Step 2: Toast the Rice
Add the arborio rice to the saucepan, stirring constantly to toast each grain for about 1–2 minutes. This step is crucial as it enhances the nuttiness of the rice. Pour in the white wine, if using, and stir until it has been fully absorbed by the rice.
Step 3: Slowly Add the Broth
Reduce the heat slightly and begin adding the warm vegetable broth one ladle at a time. Stir frequently, allowing each ladleful to be absorbed before adding the next. This careful process can take about 18–20 minutes, ensuring the risotto achieves its signature creamy consistency.
Step 4: Roast the Corn
While the risotto cooks, heat a skillet over high heat and roast the corn kernels until lightly charred, about 5–7 minutes. This brings out a smoky sweetness in the corn, complementing the risotto beautifully. Set aside half of the roasted corn for garnishing.
Step 5: Finish the Risotto
When the rice is nearly cooked, add the halved cherry tomatoes. Stir and cook until they begin to break down, adding their juices to the risotto. Remove the saucepan from heat, then stir in the butter, grated Parmesan, and half of the roasted corn. Season with salt and pepper to your taste, and spoon the creamy risotto into bowls. Top with the reserved roasted corn, a sprinkle of fresh herbs, and additional Parmesan.
Variations
- Protein: Stir in cooked shrimp or shredded chicken for extra protein.
- Vegetables: Add sautéed mushrooms or steamed asparagus for more variety.
- Spices: Infuse with a pinch of saffron or a dash of red pepper flakes for additional depth.
Cooking Notes
- To keep the risotto creamy, stir frequently. If it seems dry, add more broth gradually.
- Roasted corn can be substituted with canned corn if necessary, but aim for fresh for best taste.
Serving Suggestions
- Pair with a crisp green salad for a refreshing side.
- Serve alongside a glass of chilled Sauvignon Blanc to complement the flavors.
Tips
- Use high-quality Parmesan cheese for best results. Pre-crumbled cheese may not melt as well.
- For a non-alcoholic option, skip the wine and add a splash of lemon juice for acidity.
Prep Time, Cook Time, Total Time
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Nutritional Information
- Calories: 450 kcal per serving
- Protein: 10 g per serving
- Sodium: 350 mg per serving
FAQs
Can I make this risotto vegan?
Yes, you can make it vegan by omitting the Parmesan and butter. Use plant-based alternatives to maintain the creamy texture and flavor.
What type of rice should I use?
Arborio rice is preferred because of its starchy content, which helps achieve the creamy texture risotto is known for.
Is it necessary to use wine?
While adding wine enhances the flavor profile, it’s optional. For a non-alcoholic version, replace it with extra broth or a splash of lemon juice.
How do I store leftovers?
Store any leftover risotto in an airtight container in the refrigerator for up to three days. Reheat it gently on the stovetop with a bit of added broth to revive its texture.
Conclusion
Our Tomato Risotto with Roasted Corn is a testament to how simple, fresh ingredients can create a memorable meal. It’s creamy, delicious, and easy to prepare — making it a perfect choice for both weeknight dinners and special occasions. So, whether you’re looking to impress guests or simply treat yourself, this risotto has you covered. Feel free to experiment with our suggested variations or invent your own to suit your personal taste. Don’t forget to share your experiences and any unique twists you’ve tried in the comments below. Now, go ahead and enjoy the comforting warmth of this exquisite risotto dish!
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Tomato Risotto with Roasted Corn
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
A creamy and savory risotto that highlights the vibrant flavors of cherry tomatoes and roasted corn.
Ingredients
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 cup arborio rice
- 1/2 cup dry white wine (optional)
- 3 cups warm vegetable broth (more as needed)
- 1 1/2 cups cherry tomatoes, halved
- 1 1/2 cups corn kernels (fresh or thawed frozen)
- 2 tbsp butter
- 1/4 cup grated Parmesan (plus more for serving)
- Salt and black pepper, to taste
- Fresh basil or chives, for garnish
Instructions
- Begin by heating olive oil in a large saucepan over medium heat. Once hot, add the finely chopped onion, letting it cook until soft and translucent, about 5 minutes. Stir in the minced garlic and continue to cook for an additional minute until aromatic.
- Add the arborio rice to the saucepan, stirring constantly to toast each grain for about 1–2 minutes. This step is crucial as it enhances the nuttiness of the rice. Pour in the white wine, if using, and stir until it has been fully absorbed by the rice.
- Reduce the heat slightly and begin adding the warm vegetable broth one ladle at a time. Stir frequently, allowing each ladleful to be absorbed before adding the next. This careful process can take about 18–20 minutes, ensuring the risotto achieves its signature creamy consistency.
- While the risotto cooks, heat a skillet over high heat and roast the corn kernels until lightly charred, about 5–7 minutes. This brings out a smoky sweetness in the corn, complementing the risotto beautifully. Set aside half of the roasted corn for garnishing.
- When the rice is nearly cooked, add the halved cherry tomatoes. Stir and cook until they begin to break down, adding their juices to the risotto. Remove the saucepan from heat, then stir in the butter, grated Parmesan, and half of the roasted corn. Season with salt and pepper to your taste, and spoon the creamy risotto into bowls. Top with the reserved roasted corn, a sprinkle of fresh herbs, and additional Parmesan.
Notes
To keep the risotto creamy, stir frequently. If it seems dry, add more broth gradually.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: 450 kcal
- Sodium: 350 mg
- Protein: 10 g