Tomato and Corn Risotto with Fresh Basil
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 & grains (vegetarian) ready in about 40 minutes pairs olive oil, medium, finely chopped 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
Instructions
- 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.
- 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.
- Step 3: Pour in 1/2 cup dry white wine and stir continuously until the wine is mostly absorbed.
- Step 4: Add 1 cup fresh corn kernels and 1 1/2 cups diced ripe tomatoes to the rice.
- 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.
- 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.
- Step 7: Serve immediately, garnished with additional basil if desired, for a satisfying summer risotto.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tomato and Corn Risotto with Fresh Basil take to make?
Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Tomato and Corn Risotto with Fresh Basil?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Tomato and Corn Risotto with Fresh Basil?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Tomato and Corn Risotto with Fresh Basil for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Tomato and Corn Risotto with Fresh Basil vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
