Tomato and Corn Risotto with Fresh Basil

By AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

A creamy risotto bursting with sweet summer corn kernels and ripe tomatoes, finished with fragrant fresh basil for a comforting seasonal meal. This Italian-inspired rice and grain recipe (vegetarian), ready in about 40 minutes, pairs olive oil, shallots, Arborio rice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 tbsp olive oil
• 2 medium, finely chopped shallots
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 5 cups, kept warm vegetable broth
• 1 cup (from about 2 ears) fresh corn kernels
• 1 1/2 cups, diced ripe tomatoes
• 3/4 cup freshly grated Parmesan cheese
• 2 tbsp unsalted butter
• 1/4 cup, chiffonade fresh basil leaves
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Heat 3 tbsp olive oil in a large saucepan over medium heat. Add 2 finely chopped shallots and sauté for 3-4 minutes until translucent and fragrant.
2. Step 2: Stir in 1 1/2 cups Arborio rice and cook for 1-2 minutes, coating rice in oil and toasting slightly without browning.
3. Step 3: Pour in 1/2 cup dry white wine and stir continuously until the wine is mostly absorbed.
4. Step 4: Add 1 cup fresh corn kernels and 1 1/2 cups diced ripe tomatoes to the rice.
5. Step 5: Begin adding 5 cups warm vegetable broth one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next, cooking for about 18-20 minutes until rice is creamy and tender but still has a slight bite.
6. Step 6: Remove from heat and stir in 3/4 cup freshly grated Parmesan cheese, 2 tbsp unsalted butter, 1 tsp salt, 1/2 tsp black pepper, and 1/4 cup chiffonade fresh basil leaves until melted and well combined.
7. Step 7: Serve immediately, garnished with additional basil if desired, for a satisfying summer risotto.