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Summer Risotto

 Summer Risotto
My mom always made this hearty dish to use up late summer garden vegetables. Often, I’ll add sautéed mushrooms and serve it as an entrée with crusty bread and a salad.—Shirley Hodge, Bangor, Pennsylvania
12 ServingsPrep: 25 min. Cook: 30 min.

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

  • 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.
  • Add remaining broth, 1/2 cup at a time, stirring constantly. Allow
  • the liquid to be absorbed between additions. Cook until risotto is

2 of 2

Summer Risotto (continued)

Directions (continued)

  • creamy and rice is almost tender (total cooking time will be about
  • 20 minutes).
  • Add the tomatoes, corn, feta cheese, herbs, salt and pepper; heat
  • through. Sprinkle with Parmesan cheese. Serve immediately. Yield: 12
  • servings.
Nutritional Facts: 2/3 cup equals 202 calories, 4 g fat (2 g saturated fat), 5 mg cholesterol, 366 mg sodium, 35 g carbohydrate, 2 g fiber, 6 g protein.