Corn Risotto with Roasted Tomatoes

Creamy fresh corn risotto topped with roasted tomatoes, fresh herbs and parmesan cheese.

How was your weekend? Our four year old, Jake, got a new bike, and we’ve spent the weekend taking him on short bike rides around our neighborhood. At 110°F we can only stay out for short periods of time. Needless to say, we can’t wait for the cooler weather! But, before we get cool weather, and fall recipes, let’s enjoy the last of summer! Today I’m bringing you the late summer combo of tomatoes and corn in risotto form – and you’re going to love it!

If you think risotto is too labor intensive, I will tell you that it really isn’t (if you can stir, you can do this!). You need to devote a little time to it, but it’s easy, and the payoff is huge. Hello, creamy corn studded risotto topped with ripe roasted tomatoes.

Serve alongside a green salad or a rotisserie chicken. You will love this well rounded end of summer meal. Dig in!

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Creamy Corn Risotto with Roasted Tomatoes

Creamy fresh corn risotto topped with roasted tomatoes, fresh herbs, and parmesan cheese.

Course dinner, main, side

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Servings 6

Author Allison - Celebrating Sweets

Ingredients

• 1 pint grape tomatoes
• 2 tablespoons olive oil divided
• 2 tablespoons butter divided
• 1 small yellow onion diced
• 1 1/2 cups arborio rice
• 6 cups vegetable or chicken stock I prefer low sodium
• 2 cups fresh corn kernels from about 3 ears of corn
• 1/3 cup grated parmesan cheese plus more for serving
• Chopped chives basil, or parsley, for garnish
• Salt and pepper

Instructions

1. Preheat oven to 325°F. Line a baking sheet with parchment paper. Halve the grape tomatoes, place on the baking sheet, and toss with 1 tablespoon olive oil and a sprinkling of salt and pepper. Roast for about 30 minutes, until the tomatoes are juicy and just starting to shrivel around the edges.
2. While the tomatoes are roasting: Place stock in a saucepan and bring to a simmer. Keep warm over low heat.
3. In a large high sided saute pan, melt 1 tablespoon butter and 1 tablespoon olive oil. Add onion and saute for several minutes, until softened and translucent. Add rice and cook for a couple minutes more, stirring frequently. Add 1 cup of the warm stock and cook over medium heat, stirring occasionally, until nearly absorbed. Continue adding the warm stock 1 cup at a time and stirring until it is absorbed between additions (about 30 minutes total). Halfway through adding the stock, stir in the corn, then continue to add the remaining stock, 1 cup at a time. Once all the stock has been added, the rice should be cooked through (with a slight bite), and creamy. If it needs to cook more, add more warm stock or water (1/2 cup at a time) until you reach your desired consistency.
4. Stir in 1 tablespoon butter, and 1/3 cup parmesan cheese. Add salt and pepper to taste. Top with roasted tomatoes and fresh herbs. Serve immediately. If the risotto firms up you can stir in a little more liquid to make it creamy again.