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Home Recipes Ingredients Rice & Grains Rice

Summer Risotto

Name: Summer Risotto
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 12 servings.
Cuisine: Europe, Italian
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

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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 Recipe photo by Taste of Home

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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 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.

Nutrition Facts

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

Summer Risotto

Ingredients

Directions

Nutrition Facts

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