The flavors of sweet corn, tangy roasted cherry tomatoes, and fresh basil make this risotto taste just like summer in a bowl.This risotto is summery AF.  There’s no way around it.

Sweet corn, perfectly ripe cherry tomatoes, and fresh basil play so, so well together.The sweet corn flavor factor is amplified in this risotto, because in addition to using corn kernels, I also used about a cup of pureed corn in place of some of the broth.  It takes up a little extra time, but is well worth it.

In search of even more risotto goodness?  This Avocado and Corn Risotto is also pretty dang summery.  You can’t go wrong with Beer, Cheddar, and Sausage Risotto, IMO.  And, really.  Pumpkin Risotto is appropriate at all times of the year, no matter what anyone else says.

This risotto was inspired by this recipe found on Celebrating Sweets.

You’ll need:

For the roasted tomatoes:

• 1 pint cherry tomatoes, halved
• 2 tbs olive oil
• salt and pepper

For the corn:

• 4 ears of fresh sweet corn, shucked (sub ~3-4 cups of frozen corn, thawed, if needed)
• 2-4 tbs vegetable or chicken broth

For the risotto:

• 5 cups of vegetable or chicken broth
• 1 tbs olive oil
• 1 tbs butter
• 3 cloves of garlic, minced
• 1 1/2 cups Arborio rice
• 1 cup Parmesan cheese
• salt and pepper, to taste
• fresh basil, cut into ribbons

Preheat the oven to 300 degrees F.  Line a baking sheet with foil.  Combine the cherry tomatoes, olive oil, and salt and pepper on the prepared baking sheet.  Roast for 1 hour, checking after 30 and 45 minutes, to ensure that they aren’t burning.  Set aside to cool once done.

Cut the kernels off of the 4 corn cobs.  Blend ~1 cup of the kernels in a blender or food processor with 2-4 tbs of broth.  Use just enough broth to make a mostly smooth puree. Set the pureed corn and other kernels aside for a few minutes.

Heat the 5 cups of broth in a medium sauce pan over medium heat.  Bring it to a simmer and then turn it to low.

In a heavy-bottomed pan or dutch oven, heat the olive oil and butter until the butter melts.  Add the garlic and remaining corn kernels.  Saute until the garlic is very fragrant.

Add the Arborio rice and  stir so that every grain gets coated in the olive oil and butter.  Allow the rice to toast a bit, stirring occasionally.  Once it starts to smell nutty, add the pureed corn.  Stir occasionally until almost all of the puree has been absorbed by the rice.

Turn the heat off under the broth, and add a couple of ladles to the rice.  Stir occasionally until, again, almost all of the liquid is absorbed.  Repeat this process until the risotto is creamy and the rice is no longer al dente (take a bite of it!).  You may or may not use all of the broth.

Add the Parmesan cheese, stirring until it has been incorporated.  Taste and add salt and pepper, if desired.  Top with roasted cherry tomatoes and fresh basil.  Take a bite of summer.