Howdy, all – hope you had a nice weekend! It’s been crazy gorgeous around here (albeit HOT!) so I took the opportunity to visit the local Farmer’s Market to pick up some fresh produce!
The sweet corn was stacked high, melons were everywhere, and I even spied a few apples – wee! I stocked up on tons of summer goodies including juicy cherry tomatoes,
tender zucchini, and sweet corn, of course.
Back at home I put all my Farmers’ Market finds to good use in a big batch of fresh Summer Farmers’ Market Risotto!
This easy, creamy risotto recipe is full of farmer’s market goodies like tomatoes, sweet corn, zucchini, and basil. It’s fresh, light, and creamy, plus it cooks in about 30 minutes!
Start the risotto by heating 3 – 3-1/2 cups chicken broth in a saucepan. You could also use vegetable broth to make this a vegetarian dish!
Meanwhile, heat 1 Tablespoon butter in a large skillet over medium heat then saute 2 chopped green onions until tender, 2-3 minutes. Add 2 minced garlic cloves then saute for 30 more seconds.
Next add 3/4 cup arborio rice then stir to coat in the butter.
Arborio rice is short and starchy which is what makes risotto so deliciously creamy.
Now add 1/4 cup dry white wine then stir until the rice has nearly absorbed it all. Next add 1 ladleful hot broth and stir until nearly absorbed. Keep adding the broth then stirring until nearly absorbed. The dish takes about 30 minutes of active stirring time.
I suggest pulling over a chair and putting on some tunes. Lazy? Maybe. Comfy? Yes!
K, time to add the veggies!
When there’s 1/3 of the broth left, add 1 small quartered/chopped zucchini (about 1 cup) then season with salt and pepper and stir, stir, stir.
When there’s 1/4 of the broth left add 1 ear sweet corn cut off the cob (about 3/4 cup) then stir, stir, stir.
Finally, with the last broth addition add 1 large chopped and seeded tomato (about 1 cup) and, say it with me, stir, stir, stir!
Once all the broth has been absorbed, and the rice is tender, take the skillet off the heat then stir in 1/4 cup grated parmesan cheese, and a handful chopped basil.
Scoop the risotto onto plates, top with more fresh basil and parm, if you please, then enjoy!
Risotto can be a really heavy dish loaded with butter and cheese, but this was fabulously light and fresh.
A perfect way to use up all the veggies you picked up from the market this weekend! Enjoy!
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