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Summer Risotto with Tomatoes and Basil
with leeks / corn / chickpeas

Active: 35 Total: 50

Risotto gets a warm-weather makeover with sweet summer vegetables, garlicky roasted tomatoes, and fresh basil. Our oven version is fast and hands-off and can be made entirely ahead if you like.



Summer Risotto with Tomatoes and Basil:
  • Leeks, white parts only - 2 , chopped
  • Garlic - 1 clove , chopped
  • Zucchini - 8 oz , grated
  • Corn kernels, fresh or frozen - 1 cup
  • Tomatoes, cherry or grape - 2 cups , halved
  • Basil, fresh - 2 sprigs , leaves removed and chopped
  • Beans, garbanzo (15 oz / 397 g) - 2 cans , drained and rinsed
  • Butter - 1 Tbsp
  • Rice, Arborio - 1 cup
  • Wine, white - 1/2 cup (sub stock)
  • Stock, any type - 3 cups
  • Foil - for roasting
  • Oil, olive - 1 Tbsp
  • Goat cheese - 2 oz , crumbled (sub feta)


  1. Leeks / Garlic / Zucchini - (If prepping right before cooking, get oven heating before continuing with prep.) Prep as directed. Grate zucchini and then squeeze out as much liquid as possible. Store separately. (Can be done up to 5 days ahead.)

  2. Corn - If using fresh corn, slice kernels off cobs. If using frozen corn, defrost. (Can be done 1 day ahead)

  3. Tomatoes / Basil - Prep as directed.

  4. Beans - Drain and rinse.

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  1. Heat oven to 425F / 218C. Situate racks so that you can fit both a Dutch oven on the bottom rack and a sheet pan on the top rack.

  2. Heat an oven-safe Dutch oven over medium heat. Add butter and then leeks to melted butter with a pinch of salt. Saute leeks until soft, 4 to 5 minutes (lower the heat if they start to burn before becoming soft).

  3. Stir rice into leeks until evenly combined. Pour wine over rice and leeks and simmer until most of the liquid has cooked off, 3 to 4 minutes.

  4. Add stock and zucchini to the rice and bring to a simmer. When the liquids are simmering, cover risotto with a lid and transfer to the oven. Cook risotto until all of the liquid is absorbed and rice is tender, ~20 minutes.

  5. While risotto cooks, line a sheet pan with foil. Toss corn, tomatoes, chickpeas and garlic with olive oil and spread out on the sheet pan. Season with some salt and pepper. Roast for 10 to 12 minutes (time it so they’ll finish around the same time as the risotto).

  6. When risotto is done, remove it from the oven and fold in the vegetables and beans. Season to taste with some salt and pepper.

  7. Divide risotto among serving bowls and sprinkle goat cheese and basil over the top. Enjoy!



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