28+ Fresh and Flavorful Summer Risotto Recipes for Every Taste

As the summer sun graces us with its warmth, there’s no better time to enjoy light, fresh, and satisfying dishes that showcase the best seasonal produce.

Risotto, with its creamy texture and versatility, is the perfect canvas for celebrating the vibrant flavors of summer.

Whether you’re craving the sweetness of juicy fruits, the richness of creamy cheeses, or the zesty brightness of fresh herbs, there’s a summer risotto recipe for every taste.

In this blog post, we’ve rounded up 28+ summer risotto recipes that will help you make the most of this sunny season.

From seafood to vegetables and everything in between, these recipes are sure to be a hit at your next summer gathering or casual weeknight dinner.

So, let’s dive into these creative, mouthwatering risotto ideas that will make your summer meals unforgettable!

28+ Fresh and Flavorful Summer Risotto Recipes for Every Taste

With these 28+ summer risotto recipes, you have the perfect selection to enjoy the fresh, vibrant flavors of the season.

From light vegetable and herb-infused risottos to indulgent seafood and fruit-based creations, these recipes highlight the best ingredients that summer has to offer.

Whether you’re hosting a family gathering or preparing a cozy dinner for yourself, these risottos are guaranteed to impress.

The beauty of risotto lies in its versatility – you can tweak it to your liking, swap ingredients to reflect what’s in season, and experiment with new combinations that keep things exciting.

As the days get warmer, let these summer risottos become your go-to dishes for effortless and flavorful meals.

Now, it’s time to grab your apron, fire up the stove, and dive into these incredible summer risotto recipes.

Grilled Corn and Zucchini Risotto

Creamy, sweet, and smoky, this risotto brings together the best of summer’s bounty. Grilled corn and tender zucchini ribbons infuse the risotto with a lightness and charm that makes it perfect for warm evenings.

Finished with fresh basil and a sprinkle of Parmesan, this dish offers depth without being heavy—an ideal summer meal.

Ingredients:

• 1 ½ cups Arborio rice
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• ½ cup dry white wine
• 5 cups low-sodium vegetable broth, kept warm
• 2 ears of corn, grilled and kernels removed
• 1 small zucchini, thinly sliced or spiralized
• ¼ cup grated Parmesan cheese
• 2 tablespoons butter
• Fresh basil, chopped (for garnish)
• Salt and pepper to taste

Instructions:

1. In a large saucepan, heat olive oil over medium heat. Sauté the onion until translucent, about 4–5 minutes. Add garlic and cook another minute.
2. Stir in Arborio rice and cook for 2 minutes until edges of rice become translucent.
3. Pour in the wine and stir until it has mostly evaporated.
4. Begin adding warm broth one ladle at a time, stirring frequently. Wait until most of the liquid is absorbed before adding more. Continue this process for about 20 minutes.
5. Add grilled corn and zucchini during the last 5 minutes of cooking.
6. Once the risotto is creamy and the rice is al dente, stir in butter and Parmesan. Season with salt and pepper to taste.
7. Remove from heat and garnish with fresh basil.

This risotto is the culinary equivalent of golden hour—vibrant, fresh, and just a little indulgent.

Serve it with a glass of chilled white wine for a light, satisfying summer dinner.

Lemon and Asparagus Risotto with Mint

Zesty lemon and crisp-tender asparagus turn this risotto into a refreshing yet luxurious dish that’s perfect for summer dining.

The addition of fresh mint at the end provides an unexpected herbal note that cools the palate and elevates the dish to something truly special.

Ingredients:

• 1 ½ cups Arborio rice
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 shallot, finely chopped
• 2 garlic cloves, minced
• ½ cup dry white wine
• 5 cups vegetable broth, warmed
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• Zest and juice of 1 lemon
• ¼ cup grated Pecorino or Parmesan cheese
• 2 tablespoons chopped fresh mint
• Salt and black pepper to taste

Instructions:

1. In a pot, heat olive oil and butter over medium heat. Sauté the shallot until soft, about 3–4 minutes. Add garlic and cook for 1 more minute.
2. Stir in Arborio rice and toast for 2 minutes.
3. Add the wine and stir until absorbed.
4. Slowly add warm broth, one ladle at a time, stirring frequently and letting the liquid absorb before adding more.
5. After 15 minutes, stir in asparagus and cook for an additional 5–7 minutes until the rice is creamy and the asparagus is tender.
6. Add lemon zest, lemon juice, cheese, and mint. Stir gently to combine. Season with salt and pepper.
7. Serve warm, optionally garnished with more mint or lemon zest.

With each bite, this risotto delivers a balance of brightness and comfort.

The interplay of citrus and mint makes it cooling and lively—ideal for a garden lunch or alfresco dinner.

Tomato and Burrata Risotto with Fresh Herbs

Ripe summer tomatoes, bursting with sweetness, give this risotto a rich color and a subtle acidity that balances the creamy texture beautifully.

Topped with a luscious ball of burrata and scattered with fresh herbs like basil and oregano, it’s a dish that feels both rustic and elegant.

Ingredients:

• 1 ½ cups Arborio rice
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• ½ cup dry white wine
• 5 cups chicken or vegetable broth, warmed
• 2 cups cherry tomatoes, halved
• 1 tablespoon tomato paste
• 1 ball of burrata cheese (or 2 small)
• Fresh basil and oregano, chopped
• Salt and freshly ground black pepper

Instructions:

1. In a large pan, heat olive oil and sauté onion until translucent. Add garlic and cook for 1 more minute.
2. Stir in Arborio rice and cook for 2 minutes to lightly toast.
3. Deglaze with white wine and stir until evaporated.
4. Add tomato paste and half of the cherry tomatoes. Begin ladling in warm broth, stirring continuously and allowing each addition to absorb.
5. Continue for about 20 minutes, adding more tomatoes in the last 5 minutes of cooking.
6. Once the rice is tender and creamy, season with salt and pepper.
7. Plate the risotto and top with a ball of burrata in the center. Sprinkle with fresh herbs and a drizzle of olive oil.

This risotto captures the soul of summer—ripe tomatoes, fragrant herbs, and the cool creaminess of burrata.

It’s a beautiful centerpiece for a dinner party or a comforting solo meal enjoyed with a slice of toasted sourdough.

Pea and Mint Risotto

Fresh peas, a hallmark of summer, bring a burst of sweetness to this creamy risotto, while the bright flavor of mint adds a refreshing touch.

Together, they create a comforting yet light dish that’s perfect for any summer gathering. With a hint of lemon zest, this risotto feels as fresh as a cool breeze.

Ingredients:

• 1 ½ cups Arborio rice
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• ½ cup dry white wine
• 5 cups vegetable broth, kept warm
• 2 cups fresh or frozen peas
• Zest of 1 lemon
• ¼ cup Parmesan cheese, grated
• 2 tablespoons butter
• 2 tablespoons fresh mint, chopped
• Salt and pepper to taste

Instructions:

1. In a large pan, heat olive oil over medium heat. Sauté the onion until softened, about 4–5 minutes. Add garlic and cook for 1 minute.
2. Stir in the Arborio rice and cook for 2 minutes to lightly toast the rice.
3. Add the white wine and stir until absorbed by the rice.
4. Gradually add warm broth, one ladle at a time, stirring continuously. Allow the rice to absorb the liquid before adding more, for about 15–20 minutes.
5. During the last 5 minutes of cooking, stir in the peas and let them cook through.
6. Remove the pan from heat and mix in the lemon zest, Parmesan, butter, and mint. Season with salt and pepper to taste.
7. Serve immediately, garnished with additional mint if desired.

This risotto is as vibrant as it is comforting, making it a perfect dish for any summer meal.

The mint offers a refreshing contrast to the creamy rice, while the peas provide a pop of color and sweetness that makes each bite feel like summer in a bowl.

Shrimp and Garlic Risotto with Lemon

Perfect for seafood lovers, this creamy risotto pairs succulent shrimp with rich, garlicky flavors and a splash of lemon to brighten up the dish.

The shrimp adds a savory touch, while the zesty lemon and fresh herbs keep it light enough to enjoy on a warm evening.

Ingredients:

• 1 ½ cups Arborio rice
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• ½ cup dry white wine
• 5 cups seafood stock, kept warm
• 1 pound shrimp, peeled and deveined
• Juice and zest of 1 lemon
• 2 tablespoons butter
• ¼ cup fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. In a large pan, heat olive oil over medium heat. Sauté the onion until soft, about 5 minutes. Add garlic and cook for 1 minute more.
2. Stir in the rice and toast for 2 minutes, ensuring the grains are well-coated with oil.
3. Add the white wine, stirring until it evaporates.
4. Gradually add the warm seafood stock, one ladle at a time, stirring frequently and allowing the rice to absorb the liquid before adding more.
5. In the last 5 minutes of cooking, add the shrimp and cook until pink and opaque.
6. Once the rice is creamy and the shrimp are cooked, stir in lemon juice, lemon zest, butter, and parsley. Season with salt and pepper to taste.
7. Serve hot with extra lemon wedges and parsley for garnish.

This shrimp and garlic risotto is both rich and refreshing, with each bite offering the savory depth of shrimp paired with the brightness of lemon.

It’s an elegant dish that’s perfect for a summer dinner on the patio or a special evening at home.

Roasted Bell Pepper and Ricotta Risotto

Roasted bell peppers lend this risotto a smoky sweetness, while the creamy ricotta cheese melts into the rice, making each spoonful wonderfully smooth and comforting.

The combination of roasted vegetables and the richness of the cheese offers a hearty yet light summer dish that’s perfect for any occasion.

Ingredients:

• 1 ½ cups Arborio rice
• 2 tablespoons olive oil
• 1 red bell pepper, roasted and chopped
• 1 yellow bell pepper, roasted and chopped
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• ½ cup dry white wine
• 5 cups vegetable broth, kept warm
• ½ cup ricotta cheese
• ¼ cup grated Parmesan cheese
• Fresh basil, chopped (for garnish)
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 450°F (230°C). Roast the bell peppers by placing them on a baking sheet and drizzling with olive oil. Roast for 25 minutes, turning halfway, until the skin is blackened. Once done, remove from the oven, let cool, and peel off the skin. Chop the roasted peppers into bite-sized pieces.
2. In a large pan, heat olive oil over medium heat. Sauté the onion until soft, about 5 minutes. Add garlic and cook for another minute.
3. Stir in the Arborio rice and cook for 2 minutes to toast it lightly.
4. Add the white wine and stir until it’s absorbed.
5. Gradually add the warm broth, one ladle at a time, stirring often until the liquid is absorbed. Continue for 18–20 minutes, until the rice is al dente and creamy.
6. Stir in the roasted bell peppers, ricotta cheese, and Parmesan. Continue to stir until the cheeses melt into the risotto.
7. Season with salt and pepper to taste, then serve hot, garnished with fresh basil.

This risotto is a lovely balance of smoky sweetness and creamy richness, making it perfect for a cozy summer dinner.

The roasted bell peppers bring an earthy depth, while the ricotta offers a comforting, velvety texture that makes this dish unforgettable.

Summer Squash and Parmesan Risotto

This delicate risotto highlights the natural sweetness of summer squash, paired with the rich umami of Parmesan cheese.

It’s a dish that feels comforting yet light, perfect for enjoying during the longer days and warmer nights of summer. The subtle sweetness of the squash beautifully complements the creamy rice.

Ingredients:

• 1 ½ cups Arborio rice
• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• ½ cup dry white wine
• 5 cups vegetable broth, kept warm
• 2 medium summer squash, sliced thinly
• ¼ cup grated Parmesan cheese
• 2 tablespoons butter
• Fresh thyme, chopped (for garnish)
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pan over medium heat. Sauté the onion until translucent, about 4–5 minutes. Add the garlic and cook for 1 more minute.
2. Stir in the Arborio rice and cook for 2 minutes until the rice is lightly toasted.
3. Add the white wine and stir until it is mostly absorbed by the rice.
4. Gradually add the warm vegetable broth, one ladle at a time, stirring frequently. Allow the rice to absorb the liquid before adding more, continuing for about 20 minutes.
5. During the last 5 minutes of cooking, stir in the sliced summer squash and cook until tender.
6. Remove the pan from heat and stir in Parmesan, butter, and season with salt and pepper.
7. Serve hot, garnished with fresh thyme.

This risotto is a perfect embodiment of summer’s simplicity—fresh, light, and full of flavor.

The squash adds a lovely texture, and the Parmesan brings that touch of richness without overwhelming the dish. A true seasonal treat.

Roasted Tomato and Garlic Risotto with Balsamic Glaze

The rich, roasted flavor of tomatoes and garlic combined with the creamy texture of risotto creates a deeply satisfying dish.

The balsamic glaze drizzled on top adds a tangy sweetness that elevates the entire dish, making it a perfect accompaniment to a summer evening meal.

Ingredients:

• 1 ½ cups Arborio rice
• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• ½ cup dry white wine
• 5 cups vegetable or chicken broth, kept warm
• 2 cups cherry tomatoes, halved
• 1 tablespoon tomato paste
• 2 tablespoons balsamic glaze
• ¼ cup grated Parmesan cheese
• Fresh basil, chopped (for garnish)
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the halved cherry tomatoes with 1 tablespoon of olive oil, salt, and pepper, and spread them on a baking sheet. Roast for 20–25 minutes, until soft and caramelized.
2. While the tomatoes roast, heat the remaining tablespoon of olive oil in a large pan over medium heat. Add the onion and sauté until translucent, about 4–5 minutes. Add garlic and cook for an additional minute.
3. Stir in the Arborio rice and cook for 2 minutes, until the rice is lightly toasted.
4. Add the white wine, stirring until mostly absorbed.
5. Begin adding the warm broth one ladle at a time, stirring continuously. Wait for the rice to absorb most of the liquid before adding more, continuing for about 20 minutes.
6. When the rice is creamy and al dente, stir in the roasted tomatoes, tomato paste, and Parmesan.
7. Drizzle with balsamic glaze and garnish with fresh basil. Serve warm.

The roasted tomatoes offer a rich, savory depth, while the balsamic glaze adds the perfect balance of tangy sweetness.

This dish is like a warm hug on a summer evening—comforting, flavorful, and full of seasonal goodness.

Fig, Prosciutto, and Blue Cheese Risotto

This sophisticated risotto is an ode to the sweet and savory combinations of summer.

The rich flavors of figs, prosciutto, and blue cheese meld beautifully together, creating a creamy, complex dish that’s perfect for a special occasion or a refined dinner.

Ingredients:

• 1 ½ cups Arborio rice
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• ½ cup dry white wine
• 5 cups chicken or vegetable broth, kept warm
• 4 fresh figs, quartered
• 4 slices prosciutto, chopped
• ¼ cup crumbled blue cheese
• 2 tablespoons butter
• Fresh arugula (for garnish)
• Salt and pepper to taste

Instructions:

1. In a large pan, heat olive oil over medium heat. Add the onion and sauté for about 4–5 minutes until soft. Add garlic and cook for another minute.
2. Stir in the Arborio rice and toast it for 2 minutes.
3. Add the white wine and cook, stirring, until it has mostly evaporated.
4. Gradually add the warm broth, one ladle at a time, stirring frequently and letting the rice absorb the liquid before adding more.
5. During the last 5 minutes of cooking, stir in the quartered figs and chopped prosciutto, allowing them to warm through.
6. Once the rice is creamy and cooked to al dente, remove from heat and stir in the blue cheese and butter. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh arugula.

The combination of sweet figs, salty prosciutto, and tangy blue cheese makes this risotto an absolute showstopper.

It’s perfect for a more upscale summer meal, pairing wonderfully with a glass of crisp white wine or even a light red.

Caramelized Onion and Goat Cheese Risotto

Sweet, caramelized onions bring depth and richness to this creamy risotto, while the tangy goat cheese melts throughout, creating a velvety texture and a burst of flavor.

This dish is perfect for a cozy, indulgent meal, combining earthy sweetness with the creamy, slightly tart notes of goat cheese for a sophisticated yet comforting dinner.

Ingredients:

• 1 ½ cups Arborio rice
• 2 tablespoons olive oil
• 1 large onion, thinly sliced
• 2 garlic cloves, minced
• ½ cup dry white wine
• 5 cups vegetable broth, kept warm
• 4 oz goat cheese, crumbled
• 2 tablespoons butter
• 2 tablespoons fresh thyme leaves
• Salt and pepper to taste

Instructions:

1. In a large pan, heat olive oil over medium heat. Add the sliced onion and cook, stirring occasionally, for 25-30 minutes until golden brown and caramelized. Remove the onions and set aside.
2. In the same pan, add garlic and cook for 1 minute until fragrant.
3. Stir in the Arborio rice and toast for 2 minutes.
4. Add the white wine and stir until it evaporates.
5. Gradually add the warm broth one ladle at a time, stirring frequently, and allowing the liquid to absorb before adding more. Continue until the rice is creamy and al dente, about 18–20 minutes.
6. Once the rice is cooked, stir in the caramelized onions, goat cheese, butter, and fresh thyme. Season with salt and pepper.
7. Serve hot, garnished with extra thyme.

This risotto is like a comforting embrace with its rich flavors and creamy texture.

The combination of sweet caramelized onions and tangy goat cheese makes for a perfect balance, creating a dish that’s both satisfying and sophisticated.

Roasted Beet and Arugula Risotto

Vibrant roasted beets and peppery arugula come together in this stunning risotto, creating a dish that’s both visually appealing and bursting with fresh, earthy flavors.

The creamy rice perfectly complements the natural sweetness of the beets and the crisp bite of arugula, making for a light yet fulfilling summer meal.

Ingredients:

• 1 ½ cups Arborio rice
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• ½ cup dry white wine
• 5 cups vegetable broth, kept warm
• 2 medium beets, roasted and diced
• 2 cups fresh arugula, chopped
• ¼ cup grated Parmesan cheese
• 2 tablespoons butter
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Wrap the beets in aluminum foil and roast for 45 minutes to 1 hour until tender. Let cool, peel, and dice.
2. Heat olive oil in a large pan over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add garlic and cook for 1 minute.
3. Stir in the Arborio rice and toast for 2 minutes.
4. Add the white wine, stirring until it’s mostly absorbed by the rice.
5. Gradually add the warm broth one ladle at a time, stirring constantly and letting the liquid absorb before adding more. Continue this process until the rice is creamy and al dente, about 20 minutes.
6. Stir in the roasted beets and cook for 2–3 minutes.
7. Remove the pan from heat and stir in the Parmesan, butter, and fresh arugula. Season with salt and pepper.
8. Serve hot, garnished with extra arugula if desired.

The vibrant beets and peppery arugula make this risotto a showstopper, both in flavor and appearance.

The earthy sweetness of the beets contrasts beautifully with the fresh, green notes of the arugula, creating a perfectly balanced dish that’s both refreshing and indulgent.

Smoked Salmon and Dill Risotto

Delicate, smoky salmon paired with the refreshing taste of dill makes this risotto a luxurious yet light meal.

The creamy texture of the rice beautifully complements the rich flavor of the salmon, while the dill adds an herbal freshness that makes each bite feel like a summer breeze by the water.

Ingredients:

• 1 ½ cups Arborio rice
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• ½ cup dry white wine
• 5 cups chicken or vegetable broth, kept warm
• 1 cup smoked salmon, flaked
• 2 tablespoons fresh dill, chopped
• 2 tablespoons butter
• ¼ cup crème fraîche or sour cream
• Salt and pepper to taste

Instructions:

1. In a large pan, heat olive oil over medium heat. Add the onion and sauté until soft and translucent, about 5 minutes. Add garlic and cook for 1 minute.
2. Stir in the Arborio rice and cook for 2 minutes until lightly toasted.
3. Add the white wine and cook, stirring, until it has evaporated.
4. Gradually add the warm broth, one ladle at a time, stirring frequently and letting the liquid absorb before adding more. Continue this process for 18–20 minutes, until the rice is creamy and al dente.
5. In the final minutes of cooking, gently stir in the smoked salmon and cook for 2–3 minutes until warmed through.
6. Remove from heat and stir in the dill, butter, and crème fraîche. Season with salt and pepper.
7. Serve hot, garnished with extra dill and a squeeze of lemon juice if desired.

This risotto delivers a rich, smoky flavor from the salmon, with the cool, creamy notes of crème fraîche balancing the dish perfectly.

The fresh dill adds an herby punch that brightens up the flavors, making it an elegant and satisfying summer dinner.

Zucchini and Basil Pesto Risotto

A fresh, fragrant take on summer risotto, this dish combines the mild taste of zucchini with the bright, herbaceous flavor of basil pesto.

The creaminess of the risotto pairs perfectly with the punchy pesto, creating a light yet satisfying meal that feels like summer in every bite.

Ingredients:

• 1 ½ cups Arborio rice
• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• ½ cup dry white wine
• 5 cups vegetable broth, kept warm
• 2 medium zucchinis, sliced into half-moons
• ½ cup fresh basil pesto
• ¼ cup grated Parmesan cheese
• 2 tablespoons butter
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the onion and cook for 4–5 minutes until softened. Add garlic and cook for another minute.
2. Stir in the Arborio rice and cook for 2 minutes to lightly toast the rice.
3. Add the white wine and stir until mostly absorbed.
4. Gradually add the warm broth one ladle at a time, stirring continuously and letting the liquid absorb before adding more. Continue for about 18–20 minutes, until the rice is creamy and al dente.
5. During the last 5 minutes of cooking, stir in the zucchini slices and cook until tender.
6. Once the rice is cooked, remove from heat and stir in the pesto, Parmesan cheese, and butter. Season with salt and pepper.
7. Serve hot, garnished with extra pesto or fresh basil leaves.

The zucchini adds a fresh, slightly sweet flavor to the creamy risotto, while the basil pesto infuses the dish with vibrant, aromatic notes.

This recipe is perfect for a light summer lunch or dinner.

Lemon Asparagus and Ricotta Risotto

Zesty lemon and tender asparagus come together in this light and refreshing risotto, enhanced by the smooth creaminess of ricotta cheese.

The bright citrus notes, paired with the crispness of the asparagus, make this a perfect dish for a sunny day or a spring-to-summer transition meal.

Ingredients:

• 1 ½ cups Arborio rice
• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• ½ cup dry white wine
• 5 cups vegetable broth, kept warm
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• Zest and juice of 1 lemon
• ½ cup ricotta cheese
• ¼ cup grated Parmesan cheese
• 2 tablespoons butter
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the onion and cook until soft, about 4–5 minutes. Add garlic and cook for 1 minute more.
2. Stir in the Arborio rice and toast it for 2 minutes.
3. Add the white wine and stir until absorbed.
4. Gradually add the warm broth, one ladle at a time, stirring frequently, and allowing the rice to absorb the liquid before adding more.
5. After about 10 minutes, add the asparagus pieces and continue cooking, stirring, until the rice is tender and creamy.
6. Once the rice is cooked, stir in the lemon zest, lemon juice, ricotta cheese, Parmesan cheese, and butter. Season with salt and pepper.
7. Serve hot, garnished with extra lemon zest or fresh parsley if desired.

The zesty lemon brightens up the creamy rice and pairs beautifully with the earthy asparagus.

Ricotta brings a light, creamy richness to this dish, making it a perfect summer treat.

Grilled Corn and Jalapeño Risotto

This spicy, smoky risotto is a celebration of summer’s flavors, combining the sweetness of grilled corn with a kick of jalapeño heat.

The creamy texture of the rice balances the boldness of the ingredients, making this a memorable dish that’s perfect for a summer barbecue or a spicy twist on your traditional risotto.

Ingredients:

• 1 ½ cups Arborio rice
• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• ½ cup dry white wine
• 5 cups chicken or vegetable broth, kept warm
• 2 ears of corn, husked and grilled, kernels cut off
• 1 fresh jalapeño, minced (seeds removed for less heat)
• ¼ cup cilantro, chopped
• ¼ cup grated Parmesan cheese
• 2 tablespoons butter
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the onion and cook for 4–5 minutes until softened. Add garlic and cook for another minute.
2. Stir in the Arborio rice and cook for 2 minutes, lightly toasting the rice.
3. Add the white wine and cook, stirring, until absorbed.
4. Gradually add the warm broth, one ladle at a time, stirring frequently and allowing the liquid to absorb before adding more. Continue for about 18–20 minutes, until the rice is creamy and al dente.
5. While the rice is cooking, grill the corn on medium-high heat for 6-8 minutes, turning occasionally, until lightly charred. Once grilled, cut the kernels off the cob and set aside.
6. In the final few minutes of cooking, stir in the grilled corn and jalapeño.
7. Remove from heat and stir in the cilantro, Parmesan cheese, and butter. Season with salt and pepper.
8. Serve hot, garnished with extra cilantro or a lime wedge if desired.

The smoky grilled corn pairs perfectly with the heat from the jalapeño, while the creaminess of the risotto tames the spice and gives it a satisfying texture.

This dish is a great way to incorporate some fun summer flavors into your risotto repertoire.

Peach, Burrata, and Prosciutto Risotto

A perfect blend of sweet, savory, and creamy, this risotto features juicy summer peaches, creamy burrata cheese, and the salty richness of prosciutto.

The balance of flavors and textures in this dish makes it an elevated yet fresh and light option for summer evenings.

Ingredients:

• 1 ½ cups Arborio rice
• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• ½ cup dry white wine
• 5 cups vegetable broth, kept warm
• 2 ripe peaches, peeled and diced
• 4 slices prosciutto, thinly sliced
• 8 oz burrata cheese, torn into pieces
• 2 tablespoons butter
• Fresh basil leaves, chopped (for garnish)
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the onion and sauté for 4–5 minutes until softened. Add the garlic and cook for an additional minute.
2. Stir in the Arborio rice and cook for 2 minutes, lightly toasting the rice.
3. Add the white wine and stir until absorbed.
4. Gradually add the warm broth, one ladle at a time, stirring constantly, and allowing the liquid to absorb before adding more. Continue for about 18–20 minutes, until the rice is creamy and al dente.
5. Stir in the diced peaches during the last 5 minutes of cooking.
6. Once the rice is done, remove from heat and stir in the butter. Season with salt and pepper to taste.
7. Serve the risotto topped with prosciutto, torn burrata, and fresh basil.

The sweet peaches complement the creamy burrata and the salty prosciutto in a delightful harmony.

This risotto is a fresh, luxurious choice for a summer meal that’s full of vibrant flavors.

Sweet Corn, Basil, and Goat Cheese Risotto

This risotto is an ode to summer corn and fresh herbs, enhanced with the tangy creaminess of goat cheese.

It’s a refreshing, wholesome dish that’s perfect for a warm summer evening, offering sweetness from the corn, a creamy base, and the brightness of basil.

Ingredients:

• 1 ½ cups Arborio rice
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• ½ cup dry white wine
• 5 cups vegetable broth, kept warm
• 2 cups fresh corn kernels (from about 2 ears of corn)
• 2 oz goat cheese, crumbled
• 2 tablespoons fresh basil, chopped
• 2 tablespoons butter
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the onion and sauté for 4–5 minutes until softened. Add garlic and cook for another minute.
2. Stir in the Arborio rice and toast it for about 2 minutes.
3. Add the white wine and stir until absorbed.
4. Gradually add the warm broth, one ladle at a time, stirring continuously and allowing the liquid to absorb before adding more. Continue for about 18 minutes, until the rice is creamy and al dente.
5. In the last few minutes of cooking, stir in the fresh corn kernels and cook until tender.
6. Once the rice is cooked, remove from heat and stir in the goat cheese, butter, and fresh basil. Season with salt and pepper to taste.
7. Serve hot, garnished with extra basil or a sprinkle of crumbled goat cheese if desired.

This risotto is a celebration of sweet summer corn and fresh basil, with the creamy goat cheese adding a luxurious, tangy finish.

It’s a simple yet incredibly flavorful dish that will transport you straight into the heart of summer.

Tomato, Feta, and Kalamata Olive Risotto

This Mediterranean-inspired risotto combines the briny richness of Kalamata olives, the salty tang of feta cheese, and the bright, juicy sweetness of ripe tomatoes.

The result is a vibrant, flavorful dish that’s perfect for a summer dinner, whether served alone or as a side to grilled meats.

Ingredients:

• 1 ½ cups Arborio rice
• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• ½ cup dry white wine
• 5 cups vegetable or chicken broth, kept warm
• 2 medium tomatoes, diced
• 1/2 cup Kalamata olives, pitted and chopped
• 1/3 cup crumbled feta cheese
• 2 tablespoons fresh oregano, chopped
• 2 tablespoons butter
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the onion and sauté for 4–5 minutes until softened. Add garlic and cook for another minute.
2. Stir in the Arborio rice and cook for 2 minutes, lightly toasting the rice.
3. Add the white wine and stir until absorbed.
4. Gradually add the warm broth, one ladle at a time, stirring frequently and allowing the liquid to absorb before adding more. Continue for about 18 minutes, until the rice is creamy and al dente.
5. Stir in the diced tomatoes and Kalamata olives during the last 5 minutes of cooking.
6. Once the rice is done, remove from heat and stir in the crumbled feta, butter, and fresh oregano. Season with salt and pepper.
7. Serve hot, garnished with additional oregano or feta if desired.

The combination of tomatoes, feta, and olives gives this risotto a delightful Mediterranean flair, with the rich, salty flavors perfectly complementing the creamy, tender rice.

This dish is perfect for summer, offering bright, fresh flavors in every bite.

Cucumber, Mint, and Lemon Risotto

This refreshing risotto offers the cool, crispness of cucumber combined with the freshness of mint and the zing of lemon.

It’s the perfect light and bright dish for hot summer days, offering a delicate balance of flavors that’s both soothing and invigorating.

Ingredients:

• 1 ½ cups Arborio rice
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• ½ cup dry white wine
• 5 cups vegetable broth, kept warm
• 1 cucumber, peeled and diced
• Zest and juice of 1 lemon
• ¼ cup fresh mint, chopped
• 2 tablespoons butter
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the onion and cook for 4–5 minutes until softened. Add garlic and cook for 1 minute more.
2. Stir in the Arborio rice and cook for 2 minutes, lightly toasting the rice.
3. Add the white wine and stir until it’s absorbed by the rice.
4. Gradually add the warm broth, one ladle at a time, stirring constantly and letting the liquid absorb before adding more. Continue for 18–20 minutes, until the rice is creamy and al dente.
5. In the final minutes of cooking, stir in the diced cucumber and cook for 2–3 minutes.
6. Remove the pan from heat and stir in the lemon zest, lemon juice, mint, and butter. Season with salt and pepper.
7. Serve hot or at room temperature, garnished with additional fresh mint.

This risotto is a delightful, refreshing option for summer.

The cucumber offers a cool crunch, while the mint and lemon bring a burst of brightness, creating a dish that’s light, flavorful, and perfect for any hot day.

Roasted Red Pepper and Parmesan Risotto

Roasted red peppers add a subtle sweetness and smoky depth to this creamy risotto, while the Parmesan cheese brings a rich, savory finish.

This dish is simple yet comforting, with the natural sweetness of the peppers perfectly complementing the creamy texture of the rice.

Ingredients:

• 1 ½ cups Arborio rice
• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• ½ cup dry white wine
• 5 cups vegetable broth, kept warm
• 2 roasted red peppers, peeled and chopped
• ½ cup grated Parmesan cheese
• 2 tablespoons butter
• Fresh basil, chopped (for garnish)
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the onion and cook for 4–5 minutes until softened. Add garlic and cook for an additional minute.
2. Stir in the Arborio rice and cook for 2 minutes, lightly toasting the rice.
3. Add the white wine and stir until absorbed.
4. Gradually add the warm broth, one ladle at a time, stirring constantly and letting the liquid absorb before adding more. Continue for about 18–20 minutes, until the rice is creamy and al dente.
5. Stir in the roasted red peppers during the last 5 minutes of cooking.
6. Once the rice is cooked, remove from heat and stir in the Parmesan cheese, butter, and fresh basil. Season with salt and pepper.
7. Serve hot, garnished with more fresh basil.

The sweetness of the roasted red peppers and the richness of the Parmesan make this risotto a comforting and flavorful summer dish.

It’s a great option for a weeknight dinner or a more elegant summer gathering.

Grilled Shrimp and Lemon Risotto

Succulent grilled shrimp paired with bright lemon creates a perfect balance in this seafood-inspired risotto.

The creamy texture of the rice combines beautifully with the charred shrimp and tangy lemon for a dish that feels like an upscale summer dinner.

Ingredients:

• 1 ½ cups Arborio rice
• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• ½ cup dry white wine
• 5 cups chicken or vegetable broth, kept warm
• 1 pound large shrimp, peeled and deveined
• Zest and juice of 1 lemon
• 2 tablespoons butter
• Fresh parsley, chopped (for garnish)
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the onion and cook for 4–5 minutes until softened. Add garlic and cook for an additional minute.
2. Stir in the Arborio rice and cook for 2 minutes, lightly toasting the rice.
3. Add the white wine and stir until absorbed.
4. Gradually add the warm broth, one ladle at a time, stirring frequently and allowing the liquid to absorb before adding more. Continue for about 18–20 minutes, until the rice is creamy and al dente.
5. While the rice is cooking, grill the shrimp. Heat a grill pan or outdoor grill over medium-high heat and cook the shrimp for 2–3 minutes per side, until pink and slightly charred. Remove from heat and set aside.
6. Once the rice is cooked, remove from heat and stir in the lemon zest, lemon juice, butter, and season with salt and pepper.
7. Serve the risotto topped with grilled shrimp and fresh parsley.

The grilled shrimp adds a smoky flavor that complements the creamy risotto, while the lemon brightens up the dish and ties everything together.

This risotto is perfect for a summer evening when you want something light yet indulgent.

Watermelon, Feta, and Mint Risotto

This unique summer risotto pairs juicy, sweet watermelon with the creamy tang of feta cheese and the refreshing burst of mint.

The combination of sweet and savory flavors, along with the light creaminess of the risotto, makes this a perfect dish for a hot summer day.

Ingredients:

• 1 ½ cups Arborio rice
• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• ½ cup dry white wine
• 5 cups vegetable broth, kept warm
• 2 cups watermelon, cubed
• ½ cup feta cheese, crumbled
• ¼ cup fresh mint, chopped
• 2 tablespoons butter
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the onion and cook for 4–5 minutes until softened. Add garlic and cook for another minute.
2. Stir in the Arborio rice and cook for 2 minutes to lightly toast the rice.
3. Add the white wine and stir until absorbed by the rice.
4. Gradually add the warm broth, one ladle at a time, stirring constantly and allowing the liquid to absorb before adding more. Continue for about 18–20 minutes, until the rice is creamy and al dente.
5. During the last 5 minutes of cooking, gently stir in the cubed watermelon and cook until the watermelon softens slightly.
6. Once the rice is done, remove from heat and stir in the feta cheese, butter, and fresh mint. Season with salt and pepper.
7. Serve hot or chilled, garnished with more mint and feta if desired.

This watermelon risotto brings a refreshing burst of sweetness that pairs beautifully with the creamy feta and mint.

It’s the perfect balance of savory and sweet, making it a fun and unexpected dish for summer dining.

Summer Squash, Ricotta, and Sage Risotto

This bright and creamy risotto is made with fresh summer squash and paired with creamy ricotta and fragrant sage.

The vegetables add a light and fresh quality, while the ricotta cheese offers richness and smoothness, making it a comforting yet summery dish.

Ingredients:

• 1 ½ cups Arborio rice
• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• ½ cup dry white wine
• 5 cups vegetable broth, kept warm
• 2 medium summer squash, sliced into half-moons
• ½ cup ricotta cheese
• 2 tablespoons fresh sage, chopped
• 2 tablespoons butter
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the onion and sauté for 4–5 minutes until softened. Add garlic and cook for another minute.
2. Stir in the Arborio rice and cook for about 2 minutes to lightly toast the rice.
3. Add the white wine and stir until absorbed by the rice.
4. Gradually add the warm broth, one ladle at a time, stirring constantly and allowing the liquid to absorb before adding more. Continue for 18–20 minutes, until the rice is creamy and al dente.
5. In the last 5 minutes of cooking, stir in the summer squash slices and cook until tender.
6. Once the rice is done, remove from heat and stir in the ricotta cheese, fresh sage, and butter. Season with salt and pepper.
7. Serve hot, garnished with extra sage leaves or a dollop of ricotta if desired.

This risotto highlights the fresh, mild flavor of summer squash, with ricotta and sage offering a creamy, herbaceous finish.

It’s an elegant yet simple dish that embraces the best of seasonal produce.

Caprese Risotto

Inspired by the classic Italian Caprese salad, this risotto features juicy tomatoes, creamy mozzarella, and fresh basil, all tossed into a deliciously creamy base.

The dish is bursting with freshness and flavor, making it an ideal choice for a summer meal.

Ingredients:

• 1 ½ cups Arborio rice
• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• ½ cup dry white wine
• 5 cups vegetable broth, kept warm
• 2 cups cherry tomatoes, halved
• 8 oz fresh mozzarella, torn into pieces
• ¼ cup fresh basil, chopped
• 2 tablespoons butter
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the onion and cook for 4–5 minutes until softened. Add garlic and cook for 1 minute more.
2. Stir in the Arborio rice and cook for 2 minutes to lightly toast the rice.
3. Add the white wine and stir until absorbed.
4. Gradually add the warm broth, one ladle at a time, stirring constantly and allowing the liquid to absorb before adding more. Continue for about 18–20 minutes, until the rice is creamy and al dente.
5. In the last 5 minutes of cooking, stir in the cherry tomatoes and cook until they soften and release their juices.
6. Once the rice is done, remove from heat and stir in the fresh mozzarella, fresh basil, and butter. Season with salt and pepper.
7. Serve hot, garnished with additional basil or a drizzle of olive oil.

This Caprese-inspired risotto is a bright, flavorful dish that combines the sweetness of tomatoes, the creaminess of mozzarella, and the aromatic kick of basil.

It’s perfect for a light yet satisfying summer dinner.