If you’re looking for a naturally gluten-free dish that captures the best of summer produce, this Summer Vegetable Risotto is the answer. Created by Vanessa Weisbrod and featured in our Celiac Disease Foundation Innovations in Culinary Medicine webinar, this recipe is perfect for patients and families managing celiac disease. Made with sweet corn, zucchini, and cherry tomatoes, and finished with a basil-mascarpone blend, this risotto delivers on flavor and nutrition.
PrintSummer Garden Risotto
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If you’re looking for a naturally gluten-free dish that captures the best of summer produce, this Summer Vegetable Risotto is the answer. Created by Vanessa Weisbrod and featured in our Celiac Disease Foundation Innovations in Culinary Medicine webinar, this recipe is perfect for patients and families managing celiac disease. Made with sweet corn, zucchini, and cherry tomatoes, and finished with a basil-mascarpone blend, this risotto delivers on flavor and nutrition.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 shallots, skin removed and finely chopped
- 3 cloves garlic, peeled and finely minced
- 1½ cups Arborio rice
- 1½ cups white wine
- 4 cups chicken stock or vegetable stock
- ½ cup packed fresh basil leaves, rinsed and patted dry
- ½ cup mascarpone cheese
- ¼ cup grated Parmesan cheese
- zest of 1 lemon
- ½ teaspoon salt
- 1 cup sweet corn kernels (fresh or frozen)
- 1 cup grated zucchini
- 1 cup cherry tomatoes, sliced in half
- For garnish: additional basil leaves, thinly sliced
Instructions
- In a large, high-sided sauté pan, heat the olive oil and butter over medium heat.
- When the butter is melted, add the shallots and cook, stirring frequently, for 2 to 3 minutes until soft. Add the garlic and cook 1 additional minute until fragrant.
- Add the rice and stir to coat with the oil mixture. Cook, stirring frequently, until the rice is fragrant and somewhat translucent, about 3 to 5 minutes.
- Pour in the white wine and cook for about 3 to 5 minutes until the liquid is almost absorbed.
- Add the chicken stock and cook, stirring occasionally, until the liquid is almost absorbed, about 15 to 20 minutes.
- While the risotto is cooking, combine the basil leaves, mascarpone, Parmesan, lemon zest, and salt in a small food processor and purée until smooth. Set aside.
- When most of the liquid from the rice is absorbed, stir in the corn kernels, zucchini, and sliced tomatoes and cook for about 5 minutes until the corn is soft and bright in color.
- Remove the risotto from heat, and gently stir the mascarpone mixture into the hot rice.
- Top with additional chopped basil, if desired, and serve immediately.
