Imagine a dish that captures the essence of summer in every single bite - a luxurious, velvety risotto that transforms simple ingredients into a culinary masterpiece. This Summer Risotto with Corn, Asparagus, and Fresh Basil isn't just a recipe; it's a celebration of seasonal produce, a creamy Italian classic that will transport your taste buds to a sun-drenched Italian countryside. Whether you're a seasoned home chef or a curious cooking enthusiast, this recipe promises to elevate your summer dining experience with its vibrant colors, rich textures, and absolutely mouthwatering flavors.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 cup corn kernels
- 1 bunch asparagus, trimmed and cut
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/2 cup fresh basil, chopped
- Salt and pepper to taste
- Olive oil
Instructions
- Prepare your ingredients by finely chopping the onion and mincing the garlic. Trim the asparagus and cut into 1-inch pieces. Remove corn kernels from the cob if using fresh corn.
- In a medium saucepan, heat the vegetable broth and keep it simmering on low heat. This ensures the broth is warm when added to the risotto, which helps maintain a consistent cooking temperature.
- In a large, heavy-bottomed pan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent and soft, approximately 3-4 minutes.
- Add minced garlic and cook for an additional 30 seconds, being careful not to brown the garlic as it can become bitter.
- Add the Arborio rice to the pan and toast it for 2-3 minutes, stirring constantly. The rice should become slightly translucent and give off a nutty aroma.
- Begin adding the warm vegetable broth one ladleful at a time, stirring continuously. Allow each ladleful to be absorbed before adding the next, which helps release the rice's natural starches and creates a creamy texture.
- When the rice is about halfway cooked (around 10-12 minutes), add the corn kernels and asparagus pieces. Continue adding broth and stirring.
- Cook the risotto until the rice is al dente - creamy but with a slight bite in the center. This typically takes about 18-20 minutes total.
- Remove from heat and stir in fresh chopped basil. Season with salt and pepper to taste.
- Let the risotto rest for 2-3 minutes to allow it to settle and become even creamier. If needed, add a little more warm broth to achieve the desired consistency.
- Serve immediately in warm bowls, garnishing with additional fresh basil leaves and a drizzle of high-quality olive oil if desired.
Tips
- Use high-quality Arborio rice and warm broth - this is crucial for achieving that signature creamy texture.
- Patience is key: stir constantly and add broth gradually to help release the rice's natural starches.
- Choose fresh, seasonal vegetables for the best flavor profile.
- Don't rush the cooking process - risotto requires love and attention.
- Use a heavy-bottomed pan to ensure even heat distribution.
- Taste and adjust seasoning throughout cooking.
- Serve immediately for the best texture and temperature.
- If the risotto becomes too thick, always have extra warm broth on hand to loosen it up.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 55g
Protein: 8g
Fat: 9g
Saturated Fat: 2g
Cholesterol: 5mg
