Basil Pesto Corn Risotto

Northern Italian risotto meets bright Ligurian pesto in a summer weeknight bowl. Sweet corn kernels and fresh basil fold into creamy arborio rice, finished with Parmesan, pine nuts, and a lift of lemon zest.

Serves 4 · 20 min prep · 30 min cook

Estimate for one serving

• 485 cal
• 14g protein
• 62g carbs
• 20g fat
• 4g fiber

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Ingredients

• 1 1/2 cups arborio rice
• 3 cups fresh corn kernels
• 2 cups packed fresh basil leaves
• 3/4 cup Parmesan cheese, grated
• 1/4 cup pine nuts
• 3 garlic cloves
• 1/3 cup extra-virgin olive oil
• 5 cups vegetable broth
• 1 large shallot
• 1/2 cup dry white wine
• 2 tbsp unsalted butter
• 1 tsp lemon zest
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 cup cherry tomatoes

Instructions

1. 1Warm the vegetable broth in a saucepan over medium-low heat until it is gently steaming; keep it hot but not boiling while you cook.
2. 2Toast the pine nuts in a dry skillet over medium heat for 3 to 4 minutes, shaking often, until golden and fragrant; transfer to a plate to cool.
3. 3Make the pesto by pulsing the basil leaves, toasted pine nuts, garlic, and salt in a food processor until finely chopped. Stream in most of the olive oil while the machine runs until a loose paste forms, then pulse in half the Parmesan and the lemon zest.
4. 4Heat the remaining olive oil in a wide heavy pot or Dutch oven over medium heat. Add the diced shallot and cook 3 to 4 minutes until translucent and soft.
5. 5Stir in the arborio rice and toast it for 2 minutes, coating every grain until the edges look slightly translucent.
6. 6Pour in the white wine and stir constantly until it is fully absorbed and the pot smells bright, about 1 to 2 minutes.
7. 7Add a ladle of hot broth and cook, stirring frequently, until the liquid is nearly absorbed. Continue adding broth one ladle at a time, stirring often, for about 18 minutes total until the rice is creamy and al dente.
8. 8In the final 5 minutes of cooking, fold in the fresh corn kernels so they stay sweet and lightly crisp. Stir in the butter, remaining Parmesan, and most of the basil pesto until the risotto turns glossy and green-flecked.
9. 9Taste and season with salt and black pepper. Halve the cherry tomatoes and fold them in gently off the heat so they warm through without collapsing.
10. 10Spoon into warm bowls, drizzle with any leftover pesto, and finish with an extra grind of pepper and a few torn basil leaves.