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This seasonal sweet corn zucchini Parmesan risotto is super-creamy and packed with tender zucchini and fresh sweet corn. Made entirely in one skillet in only 30 minutes!
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Sweet Corn Zucchini Parmesan Risotto

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings


  • 2 medium zucchini, diced into 1-in cubes
  • 3 ears corn, shucked and kernels removed from cob
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 3/4 cup arborio rice
  • 1/4 cup white wine
  • 2 cups hot chicken broth
  • 1/4 cup half and half cream
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste
  • 2 tablespoons parsley, minced


  • In a medium skillet over medium-high heat, saute zucchini and corn kernels in butter until just tender, about 7-10 minutes. Remove veggies from skillet and keep warm in separate bowl.
  • Add oil to skillet and saute garlic over medium high heat until just fragrant. Add rice, and wine to skillet and stir 1 minute. Reduce heat to medium and begin adding hot chicken broth to rice, a little bit at a time, waiting until liquid is evaporated before adding more broth.
  • Continue adding broth in small amounts 10-15 minutes until rice is tender and creamy. Stir in half-and-half, sauteed zucchini corn mixture, Parmesan cheese, salt and pepper to taste, and minced parsley. Serve risotto warm and enjoy!