Menu
Garden Risotto Garden Risotto
Spring Green Risotto Spring Green Risotto
Broccoli Risotto Broccoli Risotto
Summer Dessert Pizza Summer Dessert Pizza
Vegetable Risotto Vegetable Risotto
Summertime Spaghetti Sauce Summertime Spaghetti Sauce
Summer Zucchini Pasta Summer Zucchini Pasta
Summertime Pasta Salad Summertime Pasta Salad
Summer Kimchi Summer Kimchi
Butternut Squash Risotto Butternut Squash Risotto
Summer Orzo Salad Summer Orzo Salad
Summer Vegetable Saute Summer Vegetable Saute
Summer Squash Pasta Primavera Summer Squash Pasta Primavera
Garden Orzo Risotto Garden Orzo Risotto
Summer Rice Salad Summer Rice Salad
Barley Risotto Barley Risotto
Butternut Squash Oven Risotto Butternut Squash Oven Risotto
Summer Chicken Macaroni Salad Summer Chicken Macaroni Salad
Parmesan Risotto Parmesan Risotto
Mushroom & Spinach Risotto Mushroom & Spinach Risotto

Summer Risotto

Add a Review
Contest Ribbon Contest Winner
Test Kitchen Approved
Total Time

Prep: 25 min. Cook: 30 min.

Makes

12 servings

Updated: Jun. 27, 2023
My mom always made this hearty dish to use up late summer garden vegetables. Often, I’ll add sauteed mushrooms and serve it as an entrée with crusty bread and a salad.—Shirley Hodge, Bangor, Pennsylvania
Summer Risotto
Summer Risotto Recipe photo by Taste of Home
Next Recipe

Ingredients

  • 5-1/2 to 6 cups reduced-sodium chicken broth
  • 1 small onion, finely chopped
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 2 cups uncooked arborio rice
  • 3 large tomatoes, chopped
  • 2 cups fresh or frozen corn, thawed
  • 1/2 cup crumbled feta cheese
  • 2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
  • 2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
  • 2 tablespoons minced fresh basil or 2 teaspoons dried basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Shredded Parmesan cheese

Directions

  1. In a large saucepan, heat broth and keep warm. In a large skillet, saute onion in oil and butter until tender. Add rice; cook and stir for 2-3 minutes or until lightly browned. Stir in 1 cup warm broth. Cook and stir until all of the liquid is absorbed.
  2. Add remaining broth, 1/2 cup at a time, stirring constantly. Allow the liquid to be absorbed between additions. Cook until risotto is creamy and rice is almost tender (total cooking time will be about 20 minutes).
  3. Add the tomatoes, corn, feta cheese, herbs, salt and pepper; heat through. Sprinkle with Parmesan cheese. Serve immediately.

Nutrition Facts

2/3 cup: 202 calories, 4g fat (2g saturated fat), 5mg cholesterol, 366mg sodium, 35g carbohydrate (3g sugars, 2g fiber), 6g protein.