Summer Vegetable Risotto with Saffron & Parsley

Summer Vegetable Risotto

with Saffron & Parsley

35 MIN
2 Servings
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From the Test Kitchen

This creamy risotto gets its sunny, vibrant color from a touch of fragrant saffron added during cooking—plus fresh corn that’s been lightly charred to enhance its sweetness. Sautéed zucchini and fresh parsley that top the risotto just before serving add a verdant finish to the dish.

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  • Nutrition
    PER SERVING
  • Calories
    670 Cals (est.)
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fresh
ingredients
Summer Vegetable Risotto with Saffron & Parsley
Title
time-saving
tips & techniques
Parsley
Zucchini
Rice Vinegar
Crème Fraîche
Capers
Pecorino Cheese
How To: Safely Cut Round Vegetables
Corn
How To: Peel Garlic
Garlic
How To: Cut Corn Kernels off the Cob
Red Pepper Flakes
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and finely chop the shallot. Peel and roughly chop 2 cloves of garlic. Remove any husks and silks from the corn; cut the kernels off the cobs. Medium dice the zucchini. Roughly chop the parsley leaves and stems. 

Start the risotto:
2 Start the risotto:

In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped shallot and half the chopped garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the rice and saffron. Cook, stirring frequently, 1 to 2 minutes, or until the rice is lightly browned. 

Finish the risotto:
3 Finish the risotto:

To the pot, add 3 1/2 cups of water (carefully, as the liquid may splatter); season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high. Cook, stirring occasionally, 16 to 18 minutes, or until most of the liquid has been absorbed and the rice is al dente (still slightly firm to the bite). Turn off the heat and stir in the crème fraîche. 

Char the corn:
4 Char the corn:

While the risotto cooks, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the corn kernels in an even layer; season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until lightly browned (be careful, as the corn may pop as it cooks). Continue to cook, stirring frequently, 1 to 2 minutes, or until browned and softened. Add the vinegar and cook, stirring frequently, 30 seconds to 1 minute, or until combined. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.

Cook the zucchini & serve your dish:
5 Cook the zucchini & serve your dish:

While the risotto continues to cook, in the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the diced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the capers, remaining chopped garlic, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the zucchini is softened. Turn off the heat. Taste, then season with salt and pepper if desired. To the pot of finished risotto, add the charred corn; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished risotto and corn topped with the cooked zucchini. Garnish with the chopped parsley and cheese. Enjoy! 

Tips from Home Chefs

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Summer Vegetable Risotto

Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and finely chop the shallot. Peel and roughly chop 2 cloves of garlic. Remove any husks and silks from the corn; cut the kernels off the cobs. Medium dice the zucchini. Roughly chop the parsley leaves and stems. 

2 Start the risotto:

In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped shallot and half the chopped garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the rice and saffron. Cook, stirring frequently, 1 to 2 minutes, or until the rice is lightly browned. 

Start the risotto:
Finish the risotto:
3 Finish the risotto:

To the pot, add 3 1/2 cups of water (carefully, as the liquid may splatter); season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high. Cook, stirring occasionally, 16 to 18 minutes, or until most of the liquid has been absorbed and the rice is al dente (still slightly firm to the bite). Turn off the heat and stir in the crème fraîche. 

4 Char the corn:

While the risotto cooks, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the corn kernels in an even layer; season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until lightly browned (be careful, as the corn may pop as it cooks). Continue to cook, stirring frequently, 1 to 2 minutes, or until browned and softened. Add the vinegar and cook, stirring frequently, 30 seconds to 1 minute, or until combined. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.

Char the corn:
Cook the zucchini & serve your dish:
5 Cook the zucchini & serve your dish:

While the risotto continues to cook, in the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the diced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the capers, remaining chopped garlic, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the zucchini is softened. Turn off the heat. Taste, then season with salt and pepper if desired. To the pot of finished risotto, add the charred corn; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished risotto and corn topped with the cooked zucchini. Garnish with the chopped parsley and cheese. Enjoy! 

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