📖 Instructions

1. First, prep the veggies: Preheat your oven to 400°F (200°C). Chop 1 red bell pepper, 1 zucchini, and 1 red onion into roughly 1-inch pieces. Toss them on a baking sheet with 2 tablespoons of olive oil, salt, and pepper. Roast for 20-25 minutes, or until tender and slightly caramelized. Don't forget to flip them halfway!
2. While the veggies roast, grill the corn: Shuck 2 ears of corn. If you're using a grill, grill them, turning occasionally, until kernels are slightly charred and tender – about 10-12 minutes. If you're not grilling (gasp!), you can roast them in the oven or even char them in a pan on the stovetop. You'll get that lovely smoky flavor no matter what you use.
3. Next, start the risotto: In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 finely chopped shallot and cook until softened, about 3 minutes. Don't burn it!
4. Time for the rice: Stir in 1 ½ cups of Arborio rice and toast for 2-3 minutes, stirring constantly, until the grains are translucent around the edges. This step is crucial for a creamy risotto. It's like a little dance between you and the rice—gentle and consistent.
5. Add the liquid (slowly!): Begin adding warm vegetable broth or chicken broth, one ladleful at a time. Make sure each ladleful is almost completely absorbed before adding more. This will take about 20-25 minutes. Be patient! It's worth it. Keep stiring!
6. Once the rice is cooked (al dente), stir in some goodies: Cut the kernels off the grilled corn. Stir in the roasted vegetables, ¾ cup of grated Parmesan cheese, and 2 tablespoons of butter. Season generously with salt and pepper to taste.
7. Finally, serve and enjoy: Serve immediately, garnished with extra Parmesan cheese, fresh herbs (like basil or parsley), or a drizzle of olive oil. Enjoy every delicious bite of your creation!