This Summer Risotto with Roasted Corn, Pesto, & Burrata is bursting with the fresh flavors of roasted sweet corn, vine-ripe tomatoes, and basil pesto. The scoop of burrata cheese completes the dish, perfect for a vegetarian entree, or add a piece of broiled salmon if you crave a little more protein.
The thing about weekends at home is they feel wonderfully long. Looking back over our weekend I had a tough time choosing what I wanted to share here without boring you. Perhaps our Friday night pizza, movie, and Monopoly marathon?
…oh wait, look, I already lost you.
Board games have made quite the appearance around here lately. David and I have been hooked on Monopoly (and looking for friends that are interested in a game night?!) and we introduced the girls to Sorry!, which has quickly become an obsession for Hailey.
But maybe I should share how we made trips to Ikea and Lowe’s and have made HUGE progress on our playroom/homeschool room? I can’t wait to share the final look with yall! Or maybe talk about our Saturday boat outing?
…that was cut short by some serious clouds.
Or perhaps share how we played in the kitchen, making a test batch of freshly squeezed lemonade for summer fun list task of taking a dip into lemonade stand entrepreneurship?
Finally I decided on food. Always, food.
I want to share a dinner recipe we’ve been making around here since over a year ago. The original recipe is from a Home Chef box I ordered last year. It was so good but had a few fancy ingredients I didn’t regularly keep on hand (miso-paste), so I made adjustments to make it come together more easily and also to make a larger portion, able to feed my whole family.
I wouldn’t classify this as a quick weeknight meal, but it’s perfect for a Saturday, stir while you sip wine and watch the summer sun set kind of meal. The steps overlap, making the whole process truly only take about 35 minutes. You simply start the risotto and keep stirring while you oven roast the vegetables.
The recipe calls for pesto, which you can use premade or make your own, which I did earlier in the day using the garlic scapes and purple basil I received in a recent CSA box.
I used a modified version of this recipe.
If you want to add salmon (like I did), simply place on a foil-lined pan, drizzle with a bit of olive oil and season with salt and pepper. Then broil it for 8-10 minutes after you roast the vegetables. The whole meal will be ready at the same time.
I hope you enjoy it as much as we do!Print
This creamy risotto is bursting with the fresh summer flavors of roasted sweet corn, roasted vine-ripe tomatoes, and basil pesto. The scoop of burrata cheese completes the dish, perfect for a vegetarian entree, or add a piece of broiled salmon if you crave a little more protein.
- 4 tsp Olive Oil, divided
- 2 cup Arborio Rice
- 4 fl oz. Dry White Wine
- 4 c Vegetable Broth
- 3 c Water
- 4 Ears of Corn
- 1 Tbsp Butter
- 2 Tomatoes
- 1/4 tsp Garlic Powder
- 2 oz. Grated Parmesan Cheese
- 4 Tbsp Basil Pesto
- 3 oz. Burrata Cheese
- Salt and Pepper
- In a large pot or deep pan, heat 2 tsp olive oil over medium heat. Add Arborio rice to hot pan and toast, stirring occasionally, for 2 minutes until rice begins to appear pearly. Add white wine to rice and stir until completely evaporated.
- Add 2 cups of vegetable broth to the rice. Rice should be covered by broth. Stir often, until nearly all the broth has been absorbed. Repeat with 1 cup of broth, 1 cup of water until all the liquid is absorbed. This will take about 20 minutes, stirring regularly. Taste the rice as you go. When it is tender and has no more crunch to it, it’s done. You may not use all the liquid, or you might need a splash more of water.
- While the risotto cooks, shuck the corn and cut it off the cob. Cut the tomatoes in half.
- On a foil-lined baking sheet, place the corn on one half and the cut tomatoes on the other. Cut the 1 Tbsp of butter into 6 small pieces and drop them evenly over the corn. Sprinkle with garlic powder. Drizzle the tomatoes with 1 tsp olive oil and season with salt and pepper. Broil for 3 minutes, remove from oven to stir corn and flip tomatoes, then broil another 3 minutes until corn is slightly charred and tomatoes are soft.
- Place tomatoes on a cutting board to cool. Once cool, roughly chop and place in a small bowl. Combine tomatoes with remaining 1 tsp of olive oil, 1/4 tsp salt, and a sprinkle of pepper.
- When rice is tender, turn off heat and stir in the Parmesan cheese and corn. The risotto should be creamy. If it’s not, add a quarter cup of water to loosen it up.
- Serve risotto garnished with pesto, roasted tomato sauce, and a scoop of burrata cheese.
If you could only pick one thing to share with me about your weekend, what would it be?
What is your favorite summertime meal?