This Grilled Corn Risotto with Roasted Vegetables recipe is a summery delight! It's a surprisingly easy dish to make, perfect for a weeknight dinner or a special occasion. The combination of sweet grilled corn, savory roasted vegetables, and creamy risotto is simply irresistible! It's a winner, even if I do say so myself (and I do!).

I remember the first time I made this – it was a bit chaotic, if I'm honest. My kitchen looked like a bomb exploded. The vegetables ended up slightly over-roasted. The rice got a bit mushy. But, even with those mishaps, the taste? Heavenly. Don't be afraid to experiment and make it your own. That's part of the fun, right? Also, I suggest cleaning as you cook; trust me on this one. It's less of a disaster.

Grilled Corn Risotto with Roasted Vegetables

Name: Grilled-Corn-Risotto-with-Roasted-Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Summer
Ingredients: 2 ears Corn; 1 Red bell pepper; 1 Zucchini; 1 Red onion; 4 tbsp Olive oil; 1 Shallot; 1 ½ cups Arborio rice; 4 cups Vegetable or chicken broth; ¾ cup Parmesan cheese; 2 tbsp Butter; to taste Salt and pepper

This recipe brings together the sweetness of grilled corn and the vibrant flavors of roasted vegetables in a creamy, satisfying risotto. It’s a perfect summer dish that's surprisingly easy to make!

⏳ Yield & Time

Yield: 4 servings

Preparation Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

📖 Instructions

First, prep the veggies: Preheat your oven to 400°F (200°C). Chop 1 red bell pepper, 1 zucchini, and 1 red onion into roughly 1-inch pieces. Toss them on a baking sheet with 2 tablespoons of olive oil, salt, and pepper. Roast for 20-25 minutes, or until tender and slightly caramelized. Don't forget to flip them halfway!
While the veggies roast, grill the corn: Shuck 2 ears of corn. If you're using a grill, grill them, turning occasionally, until kernels are slightly charred and tender – about 10-12 minutes. If you're not grilling (gasp!), you can roast them in the oven or even char them in a pan on the stovetop. You'll get that lovely smoky flavor no matter what you use.
Next, start the risotto: In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 finely chopped shallot and cook until softened, about 3 minutes. Don't burn it!
Time for the rice: Stir in 1 ½ cups of Arborio rice and toast for 2-3 minutes, stirring constantly, until the grains are translucent around the edges. This step is crucial for a creamy risotto. It's like a little dance between you and the rice—gentle and consistent.
Add the liquid (slowly!): Begin adding warm vegetable broth or chicken broth, one ladleful at a time. Make sure each ladleful is almost completely absorbed before adding more. This will take about 20-25 minutes. Be patient! It's worth it. Keep stiring!
Once the rice is cooked (al dente), stir in some goodies: Cut the kernels off the grilled corn. Stir in the roasted vegetables, ¾ cup of grated Parmesan cheese, and 2 tablespoons of butter. Season generously with salt and pepper to taste.
Finally, serve and enjoy: Serve immediately, garnished with extra Parmesan cheese, fresh herbs (like basil or parsley), or a drizzle of olive oil. Enjoy every delicious bite of your creation!

📝 Notes

Adjust the seasoning to your preference. Add some fresh herbs like basil or parsley for extra flavor!
If you’re short on time, you can use pre-cut vegetables. However, the roasting process is key for that beautiful caramelization flavor!
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated on the stovetop or in the microwave, adding a little more broth or water if needed to improve the creamy consistency. This is especially important when reheating on the stovetop; avoid burning the bottom!