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Quick & easy Broccoli Cheese Soup loaded with fresh broccoli and rich cheddar cheese. Ultra cheesy, creamy soup ready in 45 minutes for a comforting cozy meal.
Shrimp and white bean stew is a one-pot wonder packed with protein and bursting with flavor. It’s super filling, delicious, and easy to make!
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Seafood was always a special treat in my family growing up. My grandparents and mother loved it, so I learned to love it. If you’re a fan of seafood and want to try something new, you have to make this Shrimp and White Bean Stew! Unlike other stews that take hours to cook, this dish is super quick to make (ideal for busy weeknights!) Frozen peeled shrimp and canned white beans make it even easier to prepare, and you’ll make the rich broth from ingredients you might already have on hand. It’s a one-pot meal that’s perfect for a cozy night in or entertaining guests on a budget!
I grew up in central Massachusetts, but the beauty of living in New England is that the coastline is just a short drive away from wherever you call home. It might be more of a day trip if you’re in Western Massachusetts, but it can be done! And pretty much no matter where you live, seafood caught fresh that day is the only acceptable kind. (New Englanders are so spoiled when it comes to seafood!)
Here in Tennessee, while it’s possible to get fresh seafood, tracking down the frozen kind is much easier (not to mention more budget-friendly!) This recipe for shrimp and white bean stew tastes luxurious and rich but is made with easy-to-find ingredients that won’t break the bank. Canned white beans, frozen shrimp, and pantry staples like garlic and chicken broth all simmer together to create the most comforting and satisfying dish.
Here’s what you’ll need to make this lemon shrimp and bean stew recipe:
It doesn’t matter if the shrimp you use is fresh or frozen; shrimp is a great source of protein and can be a nutritious addition to any meal. But, if you’re using frozen shrimp, it’s important to defrost it correctly to avoid any food safety issues. Here’s how to do it:
Don’t thaw shrimp at room temperature, in warm/hot water, or in the microwave. These methods aren’t recommended and can cause uneven thawing or lead to bacterial growth.
I usually serve this shrimp and white bean stew recipe with grilled bread for dipping, as it’s already very filling from the beans. However, it would also be great served over rice (cumin rice would be delicious), quinoa, or spaghetti. Mashed potatoes would also stretch this dish further and make it more hearty!
This lemony shrimp and bean stew is best when served fresh, but you can store any leftovers in an airtight container in the fridge for up to 3 days. Slowly reheat it on the stovetop over medium heat until heated through. Stir it often to prevent burning, and add a splash of water/broth if it thickens too much. Be careful not to overcook the shrimp during reheating!
See how we calculate recipe costs here.
If your shrimp is frozen, thaw before beginning. I chose 1 lb of frozen, peeled, tail off shrimp.
Heat 1 Tbsp olive oil over medium heat in a large skillet and add 1 peeled and grated parsnip, 2 thinly sliced celery stalks, and ½ a finely sliced yellow onion. Cook until vegetables are soft and onions are glossy, but not browning.
Add 3 Tbsp salted butter and 2 cloves minced garlic.
Once the butter is melted, add the thawed shrimp. Cook shrimp until pink and opaque, about 2 minutes total, flipping them in the skillet with tongs or a fork as needed so you don’t see any more undercooked gray spots. Be careful to not overcook them.
Remove shrimp and set aside. Then, add 3 cups chicken broth, 1 tsp apple cider vinegar, and 2 cans of rinsed white beans. Simmer until liquid reduces a little bit, by ¼ to ⅓.
Then, add shrimp back to the skillet with 1 Tbsp grated Parmesan and lemon zest from ½ a lemon. Stir to combine and let simmer for 1-2 minutes. I love to serve this luxurious shrimp and white bean stew with grilled bread.
This shrimp and white bean stew is elegant, flavorful, and couldn’t be easier to make! You’ll love the combination of tender shrimp, creamy white beans, and tangy lemon in every bite.
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Take dinner to the next level with this Creamy Dijon Chicken recipe! Made with an insanely delicious sauce and simple ingredients!
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Get ready friends, because Dijon is having a moment! This Creamy Dijon Chicken starts with quick pan-seared chicken breasts that get covered with a creamy, luscious, Dijon mustard sauce. It’s one of those recipes that feels luxurious and expensive, but is really made with simple inexpensive ingredients. And my secret ingredient to making it extra special…just a hint of Worcestershire sauce. This Dijon chicken recipe is so delicious and guaranteed to be one the whole family enjoys!
This recipe uses one of my favorite ingredient combinations: Dijon mustard and Worcestershire sauce. And when they’re combined with a little bit of heavy cream and parmesan cheese, it creates the most delicious sauce! So here’s everything that you’ll need:
I don’t recommend substituting Dijon mustard with yellow mustard. Dijon mustard has a more intense, sharp flavor that goes well with sauces compared to yellow mustard that has a milder, less complex flavor.
I get it. But trust me this recipe is not super mustard-y and the flavors are balanced nicely. I tested this recipe a few times with different amounts of Dijon mustard. And I ended up with what I feel is the perfect combination. It’s just enough to taste the tangy, warm flavors of the Dijon, but not too much to where it overpowers the dish. You can always taste the sauce and add a little more mustard if you want a stronger Dijon taste.
We served this creamy dijon chicken over some fluffy mashed potatoes to soak up all of that delicious sauce. But you can also serve it with some buttered noodles, pasta, or over rice. A simple side salad or Caesar salad would also taste great. And you can never go wrong with a side of quick sautéed vegetables like this easy sautéed asparagus recipe.
See how we calculate recipe costs here.
In a small bowl mix together 1 tsp Italian seasoning, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt and 1/2 tsp freshly cracked black pepper.
Using a sharp knife, carefully fillet each chicken breast into two thinner cutlets. Season each breast with the seasoning mix on both sides.
Heat a large skillet over medium heat and add 2 Tbsp olive oil. Once the skillet is hot, add the chicken and cook on each side until golden brown and cooked through (about 4 minutes per side). Remove the cooked chicken to a clean plate and cover to keep warm.
To the same skillet add 2 Tbsp butter and 2 minced garlic cloves. Turn the heat down to medium-low and sauté the garlic for one minute until fragrant.
Next pour 1 cup chicken broth into the skillet and add 1 Tbsp Dijon mustard and 1 tsp Worcestershire sauce. Stir together and scrape up any brown bits that may be stuck to the bottom of the pan.
Now add in 1/3 cup heavy cream and 2 Tbsp parmesan cheese and stir well. Allow the sauce to simmer in the skillet for 5 minutes. Taste the sauce at this point and add a pinch of salt and pepper if desired.
Add in 2 cups of fresh spinach and stir it into the sauce allowing the heat to wilt the spinach.
Finally, return the cooked chicken breasts to the skillet and spoon the Dijon sauce over top. Allow the chicken to heat through.
Now all that’s left to do is serve this delicious Dijon chicken with some creamy mashed potatoes, pasta, or your favorite side. And don’t forget to spoon some of that yummy sauce over the top! ;)
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This chicken Caesar salad recipe is a total winner—for lunch or dinner! We’ll show you how to create this classic…
This chicken Caesar salad recipe is a total winner—for lunch or dinner! We’ll show you how to create this classic salad at home, complete with a creamy Caesar dressing, homemade croutons, and juicy pan seared chicken.
Want the best ever chicken Caesar salad? Make it homemade! There’s something about a classic Caesar salad that always appeals to Alex and me, even if it’s basic. Topping it with a protein is one of our top ways to make a satisfying lunch or dinner.
As cookbook authors, we’ve researched and tested to create the very best way to make chicken Caesar salad at home! Strips of seasoned and Parmesan-coated pan seared chicken breast sit atop a salad with homemade creamy, zingy Caesar dressing. Top with the a shower of more Parmesan and the crunch of garlicky homemade croutons and you’ll be amazed! To simplify, you can swap in a few purchased elements into this formula, too.
The best chicken Caesar salad recipe is made with pan seared chicken, homemade dressing, and homemade croutons. However, if you only have time for one or two homemade items, that’s ok! Here’s what you’ll need:
It’s worth mixing up a batch of homemade Caesar dressing here: the fresh, zingy flavor really does make a salad that tastes so much better than purchased bags. Here are a few tips:
Here are a few more tips for making this chicken Caesar salad at home:
Step 1: Pan sear the chicken.
Step 2: While the chicken rests, mix up the dressing.
Step 3: Assemble the salad.
There are so many ways to change up the classic Caesar salad to fit your mood or serve multiple eaters at once! Here are a few ideas:
Leftover chicken stores refrigerated for up to 4 days. Leftover Caesar dressing stores up to 1 week. Store homemade croutons in a sealed container at room temperature for up to 2 weeks. Store all components separately, adding dressing immediately before serving.
This chicken Caesar salad recipe is gluten-free with croutons omitted or gluten-free croutons. The recipe is vegan and dairy-free with Vegan Caesar Dressing.
Chicken Caesar salad is one of our top easy dinner ideas for busy weeknights. A few more chicken dinners we love: try Parmesan Crusted Chicken, Chicken Nuggets, Chicken Tacos or Baked Chicken Thighs. Or go for a Burrata Sandwich, Fajita Salad or Lentil Sloppy Joes!
Romaine lettuce is traditional, but you can experiment with other types like kale for a variation (try Kale Caesar Salad).
Absolutely! The dressing can be made up to a week in advance and stored in the refrigerator.
Yes, grilling the chicken adds a smoky flavor and is a great option during the summer months. Go to Grilled Chicken.
If you don’t have anchovies or prefer not to use them, Worcestershire sauce can provide a similar savory depth.
Feel free to customize your salad! Popular additions include avocado, cherry tomatoes, hard boiled eggs, or even a sprinkle of bacon bits.
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes 
Yield: 4 This chicken Caesar salad recipe is a total winner—for lunch or dinner! We’ll show you how to create this classic salad at home, complete with a creamy Caesar dressing, homemade croutons, and juicy pan seared chicken.
For the chicken (see Notes)
For the salad
If desired, you can substitute Grilled Chicken, Pan Seared Chicken, or Baked Chicken Breast.
Anchovy paste really does add that classic Caesar to the Caesar dressing, but Worcestershire sauce works too (or a Worcestershire substitute). If all you can find is whole anchovy fillets, blend 2 anchovy fillets to make 1 teaspoon anchovy paste. Keep in mind that anchovy paste has added vinegar and spices and is milder in flavor.
Add different proteins to this salad to make it work for different diets, like Canned Chickpeas, Baked Salmon, or Sauteed Shrimp. For vegan, use Vegan Caesar Dressing.
Category: Main dish
Method: Stovetop
Cuisine: American
Diet: Gluten FreeThis homemade tomato pie recipe is the perfect way to use up fresh summer tomatoes. It’s creamy and tangy, and the leftovers are fantastic!
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This Tomato Pie makes a hearty summer meal! It’s perfect for any meal of the day, and the leftovers will keep all week long. This recipe is also a great budget-friendly way to use up some tomatoes, and it’s a little more unique than a quiche! The subtle sweetness from the puff pastry crust balances out the creamy, cheesy, tangy tomato filling in the most delicious way—I just love a homemade savory pie!
Tomatoes are a special ingredient in my family; my grandfather’s family brought over their own precious heirloom tomato seeds when they immigrated to the United States. My grandparents and, later, my mom and dad have grown those tomatoes in their garden ever since. So, as a kid, I got to help them germinate the seeds, plant, weed, water, and pick them! I haven’t started my own garden on my farm here in Tennessee yet, but when I do, we’ll be growing them, too.
I can’t wait to make this tomato pie recipe with my homegrown tomatoes, but until then, I happily rely on my local farmer’s market to get my fix. Tomato season is the best season!
When I say tomato pie, I’m referring to the Southern staple made with fresh tomatoes and a tangy mayonnaise-cheese filling, baked in a flaky pastry crust. It’s comparable to a quiche and is not to be confused with the Sicilian tomato pie, which is a cheeseless pizza-like dish. For this recipe, I use a buttery puff pastry sheet rather than a deep-dish pastry crust, which I fold over the filling to create a rustic, free-form style pie—the tomatoes peeping through the cracks look so pretty! Each bite is perfectly layered with an equal amount of tangy, creamy filling and juicy, ripe tomatoes.
Here’s what you’ll need to make the best tomato pie recipe ever:
The fresh flavors make it easy to customize this recipe for tomato pie with anything else you have on hand. Here are a few other possible additions:
This homemade tomato pie makes fantastic leftovers! Store them in the refrigerator in an airtight container for up to 5 days. You can enjoy this pie cold or hot, using the oven to reheat it if desired. While this pie can be frozen, I don’t really recommend it because the mayo filling may separate, and tomatoes can become mushy when thawed.
See how we calculate recipe costs here.
Preheat your oven to 375°F and slice 6 Roma tomatoes into ¼-inch thick slices.
Sprinkle tomatoes with 1/8 tsp of salt and a drizzle of olive oil and roast on a parchment-lined baking sheet for 20 minutes until wilted but not browned. The goal is to concentrate the flavors and get a little bit of the moisture out.
Whisk together 1/2 cup of mayonnaise and 1/2 cup of ricotta cheese. Set aside.
Add 2 cups of shredded cheddar cheese, ¼ cup of shredded Parmesan cheese, 1 large egg, ¼ tsp of cayenne pepper, 2 minced garlic cloves, ¼ tsp black pepper, the remaining salt, and 2 Tbsp of fresh minced basil (if using) to the bowl with the mayo and ricotta cheese. Mix until well combined.
Roll out puff pastry between 2 sheets of parchment paper to about 10×10”. Remove parchment paper and drape over glass pie pan.
Fill bottom with half of the cheese mixture.
Then, alternate cheese mixture and sliced tomatoes.
Repeat until the tomatoes and cheese mixture are both used up. (I had 2 layers of each.)
Finish with the last of your sliced tomatoes on top.
Fold the corners of the puff pastry sheet over the top of the pie. You don’t have to make the crust look perfectly symmetrical. I think it adds to the rustic appeal of this super easy savory tomato pie.
In a small bowl, gently scramble the egg to create an egg wash. Brush the egg wash all over the visible parts of the puff pastry crust. This will help give it a golden color and create a nice shine.
Turn the temperature of your oven up to 400. Bake for 20-25 min or until crust is puffy and golden. Let cool for 10 min before cutting.
This southern tomato pie recipe is the perfect main meal, side dish, or snack for any occasion!
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Buttery, baked chicken with a garlic butter sauce. This garlic butter parmesan chicken has been a family favorite for years, and is one of the first recipes we shared on Tastes of Lizzy T. Several years ago, the kids created a home restaurant called &#…
Buttery, baked chicken with a garlic butter sauce. This garlic butter parmesan chicken has been a family favorite for years, and is one of the first recipes we shared on Tastes of Lizzy T. Several years ago, the kids created a home restaurant called “Lizzy T’s Bistro”. They loved making dinner for our Matt and…
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Try this simple and delicious linguine recipe with garlic and herbs! Parmesan cheese, fragrant garlic, and fresh herbs flavor a…
Try this simple and delicious linguine recipe with garlic and herbs! Parmesan cheese, fragrant garlic, and fresh herbs flavor a luscious cream sauce that perfectly coats the pasta. Serve it as a side dish, or stir in cooked protein to turn it into a main!
Here’s a pasta recipe that’s endlessly customizable—and don’t you want to dive right into that bowl? This linguine pasta is a burst of flavor: garlic, Parmesan cheese, fresh basil and chives, and a hint of cream make a luscious sauce that makes you melt into each bite.
Alex and I created this linguine recipe to work for a variety of occasions. It’s great for summer with the fresh herbs: you can even add sliced cherry tomatoes for a vegetarian main dish, or chunks of pan seared chicken or sauteed shrimp. Or, it’s a great side dish for grilled salmon or veggie kabobs. This one’s a favorite of our kiddos too. (Because white sauce pasta? Yum.)
Linguine is quick and simple, and this recipe comes together in under 30 minutes. Like any Italian recipe, it’s all about quality of the ingredients! Here are some tips on ingredients and substitutions:
This linguine pasta is simple as is, and works as a side dish to grilled chicken, grilled fish, grilled shrimp, and more. Or, you can do the following to make a main dish pasta:
Shrimp linguine is a great way to serve this pasta as a main dish
If you love this recipe and don’t have linguine on hand, you can use other long pasta shapes like spaghetti or bucatini. Short pasta shapes work as well with the sauce flavoring, like orecchiette, penne, cavatappi, or gemelli.
This linguine recipe tastes best freshly made: the sauce tastes the best and creamiest right out of the pan. We don’t recommend making this recipe ahead, though you can portion out the sauce ingredients and mince the garlic in advance, storing refrigerated until cooking.
Leftovers last refrigerated for up to 3 days. If you can, save some of the pasta water and add it when reheating to make the sauce creamy again.
Love pasta recipes? Here are some favorites:
This linguine pasta recipe is vegetarian. For gluten-free, use gluten-free linguine.
You can experiment with basil, parsley, chives, oregano, thyme, or a combination of your favorite herbs.
It’s best to enjoy this pasta dish freshly made for the most vibrant flavors. For make ahead prep, you can portion out the sauce ingredients and mince the garlic in advance, storing refrigerated until cooking.
It’s not recommended to freeze the cooked pasta: this dish is best freshly made.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 Try this simple and delicious linguine recipe with garlic and herbs! Parmesan cheese, fragrant garlic, and fresh herbs flavor the luscious cream sauce that perfectly coats the pasta. Serve it as a side dish, or stir in cooked protein to turn it into a main!
Category: Main or side dishMethod: StovetopCuisine: Italian inspiredDiet: VegetarianThis Grilled Cabbage recipe transforms a simple, budget-friendly veggie into a charred, smokey, and down-right delicious side dish!
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To me, it’s officially summertime the first time I smell fresh-cut grass AND someone grilling. As a devoted veggie lover, I don’t crave the typical BBQ meats, but I do crave this charred, smokey, and down-right delicious GRILLED CABBAGE! With a chili garlic glaze and crispy Parmesan crust, my recipe transforms this budget-friendly veggie into the star of any summer cookout.
Cabbage is one of my favorite vegetables of all time. Did you know it’s especially high in vitamins C and K? But I don’t need any further convincing – when grilled, the cabbage’s subtly sweet flavor and swoon-worthy texture make me fall even more in love with it. This grilled cabbage recipe MIGHT just be my favorite way to eat it (not including raw with hummus, of course). The charred edges and crisped-up Parmesan are to die for!
And don’t get me started on the softened, thinner leaves combined with the thicker, still crispy outer layers – it’s seriously addictive.
Here’s what you’ll need to make grilled cabbage:
Grilled cabbage is the perfect vessel for any seasoning your heart desires! Smoked paprika, ranch seasoning, or a sprinkle of your favorite BBQ rub are all great options if you want to mix the flavors up.
Before slicing, turn your cabbage upside down so the bottom of the stem is visible. Each grilled cabbage wedge should have a piece of that stem attached – it helps keep everything together while grilling. Slice directly through the stem when portioning out the cabbage!
I love topping grilled cabbage with our balsamic glaze, extra Parmesan cheese, and fresh parsley. Then, I usually serve it with anything else I’ve cooked on the grill, like grilled salmon or grilled chicken, for the ultimate summer meal!
See how we calculate recipe costs here.
Peel away the outermost layers of the cabbage to remove any wilted, tough, or damaged leaves, and discard them.
Cut your cabbage into 2-inch wedges and shave off the bottom of each wedge to create a clean, flat edge. I like to cut my cabbage in half first; it makes slicing through the stem a bit easier. Turn the cabbage over, slice through the stem, and cut each half into equal-sized wedges. Keep the stem intact for easier grilling!
In a small bowl, combine 3 Tbsp olive oil, 1 minced garlic clove, 1 tsp sea salt, 1/2 tsp black pepper, 1 tsp chili flakes, and 2 Tbsp grated Parmesan.
Brush the Parmesan cheese mixture over all sides of each cabbage wedge.
Heat your grill to 400°F. Carefully place each cabbage wedge onto the grill and cook for 5-6 minutes. Once you put the cabbage on the grill, resist the urge to move it around. Let it sear in one spot until it’s time to flip. In my opinion, the more char, the better!
After 5-6 minutes, flip the cabbage wedges and continue cooking for an additional 5-6 minutes.
(Optional) Drizzle some balsamic glaze over the charred cabbage, top with additional Parmesan cheese (if you have some leftover), and sprinkle with 1 Tbsp freshly minced parsley.
Serve this easy grilled cabbage during your next holiday BBQ, potluck, or grill night!
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These easy zucchini fritters include crispy brown edges, a tender inside, and they’re a super fun way to get your veggies in!
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I’ve enjoyed sharing my favorite zucchini recipes this month, but I couldn’t leave out these super tasty Zucchini Fritters! These zucchini fritters have been a favorite of mine for years. They’re made with simple ingredients and they’re quick & easy to whip up. Plus who can resist those crispy brown edges and tender inside. And did I mention they’re also budget-friendly coming in at under a dollar per serving? I mean seriously, what’s not to love? If you’re a zucchini lover like me, then you have to give this zucchini fritters recipe a try! ;)
Originally posted 1-22-11, updated 7-20-24.
Zucchini Fritters are crispy little zucchini cakes made with grated zucchini, flour, seasoning, and a few other add-ins. They resemble little pancakes and are great to enjoy for lunch, as a snack or appetizer, or even as a dinner side dish.
Here’s everything you need to make this easy zucchini fritters recipe:
I served these zucchini fritters with our creamy Tzatziki sauce. The cool and fresh flavors of the tzatziki pairs perfectly with the fritters. They also taste great with just a dollop of sour cream and finely sliced green onions. I also wouldn’t be opposed to dipping these in some tartar sauce or our comeback sauce!
Here are a few more of our favorite zucchini recipes for you to try out:
See how we calculate recipe costs here.
Wash 2 large zucchini (or roughly 1 1/2 lbs.) well, trim off the stem, then using the large holes on a box grater, grate the zucchini. You should end up with approximately 4 cups of grated zucchini.
Place the grated zucchini in a fine mesh cheesecloth or a strainer over a bowl. Sprinkle ½ tsp of salt over the zucchini. Give the zucchini a quick mix and let it sit for 15 minutes to help draw out some of the excess water.
After 15 minutes, using the cheesecloth or clean hands, squeeze out as much liquid as you can into the bowl or over the sink.
Add the grated zucchini to a large bowl along with 1/4 yellow onion (finely diced), 1 clove of garlic (minced), 3/4 cup all-purpose flour, 1/4 cup grated parmesan cheese, 1 large egg, ½ tsp salt, and ½ tsp freshly cracked black pepper.
Mix all of the ingredients together until well combined.
In a large non-stick skillet, heat 3 Tbsp cooking oil over medium-high heat. Once the oil is hot, add several spoonfuls of the zucchini mixture to the hot skillet to form small pancake-sized patties. Gently flatten the tops of each fritter with the back of a spoon or a spatula and cook each fritter until it is golden brown on both sides – about 3 minutes per side.
Cook the fritters in 2 batches to keep from crowding the pan.
Remove the fritters from the pan and drain on a wire rack or paper towel lined plate. Serve immediately and enjoy while they’re hot!
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This Sweet Corn Risotto is infused with the flavors of summer! It’s comforting, simple, and budget-friendly cooking at its finest.
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Sweet Corn Risotto is a Summertime treat that shouldn’t be missed. Summer corn flavors infuse this entire dish when you use every scrap while cooking! Corn cobs that would normally be discarded bring extra sweetness and earthy flavor to this risotto, making each bite taste like pure farm-to-table bliss. And don’t even get me started on the texture combo. The kernels give the recipe a little crunch and freshness, while the creamy risotto is smooth and decadent – it’s giving budget-friendly… but make it summery!
Oh, how I love a good risotto. This Italian dish is made from starchy, short-grain rice cooked in broth until all those lovely starches are released – giving the recipe its creamy, dreamy texture WITHOUT adding any cream. This sweet corn risotto is similar to my Parmesan risotto but with a summery twist! I shave the corn off the cob and use the bare cobs (yep, we use the whole cob here) to give the broth that sweet corn taste. White wine, butter, arborio rice, and Parmesan cheese round out the flavors, making this recipe a must-try this season.
Here’s what you’ll need to make sweet corn risotto:
This sweet corn risotto recipe is delicious as-is, but it’s also the perfect base for adding other ingredients. Here are a few ideas:
This recipe is super simple to make, but risotto is a hands-on process – ain’t nobody denying that. You have to slowly add in the broth and continuously stir while it is absorbed until it’s time to add more. While it only takes about 20 minutes to do this, it’s not a recipe you can walk away from! To make things easier and save some time, I always prep the corn, onion, and shred the Parmesan in advance. They last well in the fridge, so all I have to do is add them in when it’s time to cook. Planning ahead helps!
I love to serve my creamy corn risotto with roasted asparagus and tomatoes, quick garlic butter shrimp, or balsamic roasted vegetables.
This sweet corn risotto is best eaten fresh but can be stored in an airtight container in the fridge for up to 4 days. Reheat on the stovetop, stirring often, with a splash of broth or water to bring back its creamy texture. I don’t recommend freezing risotto purely because the texture doesn’t hold up well after thawing.
See how we calculate recipe costs here.
Using a sharp knife, cut the corn from 3 cobs into a large bowl. Carefully chop the bare cobs in half and set the corn kernels to one side for now.
Dice ½ a small, sweet onion into small pieces. Gather ½ a cup of Parmesan cheese, 3 Tbsp of salted butter (divided), a ¼ cup of white wine (if using), and 1½ cups of arborio rice.
Add the halved corn cobs into a pot and cover with 5 cups of veggie broth. Bring the broth to a simmer over low heat while you prepare the risotto.
Add 2 Tbsp of salted butter to a large skillet over medium-high heat. Once melted, add the diced onion to the butter and cook down until glossy. We don’t want the onion to brown or caramelize; we just want it to become fragrant and soft.
Add 1½ cups of arborio rice to the skillet with the butter and onions. Allow the rice to toast for 1-2 minutes, stirring occasionally.
Pour the previously prepared corn kernels into the skillet and cook for another minute.
Add a ¼ cup of white wine to the skillet to release any browned bits from the bottom of the pan (known as deglazing). Stir and allow the wine to cook down for 1-2 minutes.
Slowly ladle 1 cup of hot corn veggie broth into the skillet with the rice, and stir until about 75% of the liquid has been absorbed.
Add 1 ladle of broth at a time, stirring often, until the rice has mostly absorbed all 5 cups. This will take about 20 minutes in total. Your rice should be al dente, meaning it still has a slight bite to it. The risotto should also be creamy and not soupy.
Add 1 Tbsp of salted butter and ½ a cup of shredded Parmesan cheese to your summer corn risotto and stir until well combined.
Serve hot and (optional) garnish with parsley or other fresh herbs.
There’s nothing quite like a creamy bowl of sweet corn risotto to fill your belly on a late summer night!
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