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Home » Summer Recipes » Corn Risotto with Roasted Tomatoes

Corn Risotto with Roasted Tomatoes

Published: Aug 24, 2015 · Modified: Mar 10, 2018 by Allison · 5 Comments

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

Corn risotto in a pan topped with roasted cherry tomatoes.

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!

Corn risotto on a white plate topped with roasted cherry tomatoes.

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.

Corn risotto in a pan topped with roasted cherry 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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Corn risotto in a pan topped with roasted cherry tomatoes.

Creamy Corn Risotto with Roasted Tomatoes

Creamy fresh corn risotto topped with roasted tomatoes, fresh herbs, and parmesan cheese.
5 from 6 votes
Print Pin SaveSaved!
Course: dinner, main, Main dish, side
Cuisine: American
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6
Calories: 429kcal
Author: Allison - Celebrating Sweets

Ingredients

  • 1 pint grape tomatoes
  • 2 tablespoons olive oil, divided
  • 2 tablespoons butter, divided
  • 1 small yellow onion, diced
  • 1 ½ cups arborio rice
  • 6 cups vegetable or chicken stock, I prefer low sodium
  • 2 cups fresh corn kernels, from about 3 ears of corn
  • ⅓ cup grated parmesan cheese, plus more for serving
  • Chopped chives, basil, or parsley, for garnish
  • Salt and pepper

Instructions

  • 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.
  • While the tomatoes are roasting: Place stock in a saucepan and bring to a simmer. Keep warm over low heat.
  • 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 (½ cup at a time) until you reach your desired consistency.
  • Stir in 1 tablespoon butter, and ⅓ 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.

Nutrition

Calories: 429kcal | Carbohydrates: 62g | Protein: 14g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 474mg | Potassium: 649mg | Fiber: 3g | Sugar: 9g | Vitamin A: 920IU | Vitamin C: 16.2mg | Calcium: 81mg | Iron: 3.2mg

Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.

Tried this recipe?Leave a comment and rating below!
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Comments

  1. Bintu | Recipes From A Pantry

    March 11, 2018 at 7:33 am

    5 stars
    This risotto looks so fresh and delicious! Risotto is a big favourite in our house

    Reply
  2. Neriz @ food and journeys

    March 11, 2018 at 8:31 am

    5 stars
    Whoa! This is some combo flavor that I have not tried for risotto. Reminds me of summer too! 🙂

    Reply
  3. Meredith

    March 11, 2018 at 8:42 am

    5 stars
    I love oven roasted tomatoes and how they bring out the sweet flavor of tomatoes! I can only imagine how amazing and fresh this risotto tastes when it is made with tomatoes and corn picked in late summer. I am going to have to cheat a little and use frozen sweet corn – but am so excited to make this gorgeous dish!

    Reply
  4. Emily

    March 11, 2018 at 8:48 am

    5 stars
    This looks so delicious, love the tomatoes on top!

    Reply
  5. Traci

    March 11, 2018 at 9:13 am

    5 stars
    You had me at ‘corn’ and the fact that it’s a risotto is a WIN! Looks like an easy recipe that will please the whole family. Thanks for sharing 🙂

    Reply

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aboutHi, I'm Allison! I'm a busy wife and mom with a passion for cooking and baking. This is where you'll find my favorite homemade recipes, designed to help you make every day delicious! Read more....

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