Summer Vegetable Risotto with Bacon and Crab
This summer vegetable risotto with bacon and crab is creamy, rich, and packed with seasonal produce like corn, squash, and spinach. Sweet crab and smoky bacon add layers of flavor, making this an elevated yet comforting summer dinner.
jump toRECIPE
This post may contain affiliate links, which means that I make a small commission off items you purchase at no additional cost to you. Please read my policy page.
Risotto often gets labeled as cold-weather comfort food, but this summer vegetable risotto proves it deserves a place on warm-weather menus too. Arborio rice slowly cooks into a creamy base while sweet corn, tender squash, and fresh spinach keep the dish bright and seasonal. Smoky bacon adds savory depth, while lump crab brings a subtle sweetness that makes the whole dish feel special.
The key to a great risotto is balancing richness with freshness, and this recipe does exactly that. It’s indulgent without feeling heavy and works equally well for a weeknight dinner or a dinner-party centerpiece. If you enjoy seafood-forward comfort dishes, you may also like my tomato corn pasta or this summer lobster and corn rigatoni.
Why You’ll Love This Recipe
- Peak summer ingredients – Sweet corn, squash, and spinach bring fresh seasonal flavor.
- Creamy but balanced – Rich risotto stays light thanks to bright vegetables and delicate crab.
- Elevated comfort food – Bacon and crab make this feel restaurant-worthy.
Key Ingredients in This Recipe
- Arborio rice – Arborio rice is the most common variety of rice to use for risotto. Also, the Italian, short-grain, white rice has a high starch content making the perfect creamy risotto. Substitute it with another starchy short-grain variety like Carnaroli or Vialone Nano if desired, though Arborio is the most accessible. Don’t rinse risotto rice before cooking as you would when preparing other rice dishes. You don’t want to lose any of that starch!
- Bacon – I cook the bacon in the same pot the risotto is made in. Also, he rendered fat is used to sauté the onion and rice, infusing the dish with smokey flavor.
- Squash – I use both zucchini and summer squash in this recipe though one or the other can be used. Also, I sauté the squash, then blend half of it with a bit of cream and water to create a flavorful sauce to fold into the rice dish.
- Corn – I use frozen corn in this recipe though fresh corn cut off the cob can be used instead. If using fresh corn, cook it for a few minutes longer until it softens before continuing with the recipe.
- Spinach – While it seems like a lot of spinach it cooks down significantly. Swap with kale or collard greens if needed.
- Crab – I prefer to use a high-quality crab like lump crab in this recipe. Lump crab meat comes from broken pieces of jumbo lump crab (the most expensive type) and large chunks of body meat. It’s slightly less expensive than the jumbo grade but still has great flavor and a bright color (should be white to slightly off-white).
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Keep your stock warm in a separate pot while cooking. Adding cold stock slows cooking and can prevent the rice from releasing starch properly, which is what creates risotto’s signature creamy texture.
Swaps & Substitutions
- Crab: Swap with lobster, shrimp, scallops, or omit for a vegetarian version.
- Bacon: Pancetta or prosciutto work well, or skip for a meat-free dish.
- Arborio rice: Carnaroli or Vialone Nano are great alternatives for risotto.
- Summer squash: Zucchini, asparagus, peas, or green beans all work well.
- Spinach: Substitute with arugula, kale, or Swiss chard.
How to Make Summer Vegetable Risotto (Step-by-Step)
Heat a large nonstick skillet or large sauté pan over medium heat, add the oil and heat through. Sauté the zucchini and yellow squash, working in batches if needed, as to not overcrowd the pan, about 5 minutes. Use a slotted spoon to remove the cooked squash to a bowl and set aside, continuing with the remaining squash.
Return the pan to heat, add the corn and heat through, then add the spinach and allow to wilt, about 2 minutes. Remove from heat and set aside.
Add ½ the zucchini and squash mixture to a blender with the cream and ¼ cup water. Blend until smooth. Set aside.
Add the bacon to a large pot and heat over medium heat. Cook the bacon until the fat is rendered and the bacon is crispy, about 5 minutes. Use a slotted spoon to remove the bacon, reserving about 3 tablespoons (reserve any remaining fat for another use).
Return the pot to heat then add the onion and sauté until tender, about 4 minutes. Add the rice and sauté briefly to toast the grains, about 1 minute.
Lower the heat to medium-low and add the white wine and stir constantly until the wine is almost completely absorbed.
Add the broth ½ cup at a time, stirring frequently and waiting for each addition to be almost completely absorbed before adding additional broth. The mixture should be at a simmer the whole time. Continue this process until the risotto is just barely al dente, about 15 minutes.
Add the blended zucchini mixture to the risotto, stirring to combine. Continue to cook until the risotto is al dente and thickened, about 5 minutes.
Stir in the sautéed vegetables, cooked bacon, herbs and crab. Ladle into warmed serving bowls and serve immediately.
How to Serve This Recipe
- Main Course: Serve as a hearty dinner with crusty bread or a crisp green salad.
- Entertaining: Plate individually in shallow bowls and finish with extra crab for an elevated presentation.
- Side Dishes: Pair with grilled asparagus, roasted tomatoes, or lemony greens.
- Garnishes: Top with chives, lemon zest, cracked black pepper, extra Parmesan, or fresh herbs.
How to Store This Recipe
- Cooked risotto: Store in an airtight container in the refrigerator for up to 3 days. Risotto thickens as it cools, which is normal.
- Crab: If storing separately, refrigerate cooked crab in an airtight container for up to 2 days.
- Reheating: Warm gently in a saucepan over low heat with a splash of stock, water, or milk to loosen the texture.
- Freezing: Not recommended, as the rice texture can become grainy after thawing.
- Leftovers: Leftover risotto can be shaped into patties or arancini and pan-fried until crisp.
FAQ – Frequently Asked Questions
Can I make summer vegetable risotto vegetarian?
To make this recipe vegetarian simply omit the bacon and crab. This summer vegetable risotto base makes a great vegetarian dinner!
Why is my risotto gummy instead of creamy?
Overstirring or adding too much liquid at once can make risotto gummy. Add warm stock gradually and stir consistently but gently.
What rice is best for risotto?
Arborio is the the easiest to find, but Carnaroli is often preferred for an even creamier texture with better structure.
Can I make risotto ahead of time?
Risotto is best served fresh, but you can partially cook it ahead and finish with the final stock additions just before serving.
What vegetables work best in summer risotto?
Corn, zucchini, squash, peas, asparagus, and spinach all work especially well because they cook quickly and keep the dish light.
Other Recipes to Try
If you enjoy this risotto recipe, I recommend checking out some of my favorite below. Follow me on Instagram for more seasonal dinner inspiration:
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Summer Vegetable Risotto with Bacon and Crab
Rate this Recipe
Ingredients:
- 2 tablespoons extra-virgin olive oil
- 1 medium zucchini, thinly sliced into half moons
- 1 medium yellow squash, thinly sliced into half moons
- 1 cup sweet corn
- 2 cups baby spinach
- ½ cup heavy cream
- 1 pound bacon, cut into ½” wide strips
- ½ medium yellow onion, diced
- 1 cup arborio rice
- ½ cup dry white wine
- 2 cups vegetable broth, warmed
- ¼ cup basil leaves, thinly sliced
- 2 tablespoons diced chives
- ½ pound lump crab meat
Instructions:
- Heat a large nonstick skillet or large sauté pan over medium heat, add the oil and heat through. Sauté the zucchini and yellow squash, working in batches if needed, as to not overcrowd the pan, about 5 minutes. Use a slotted spoon to remove the cooked squash to a bowl and set aside, continuing with the remaining squash.
- Return the pan to heat, add the corn and heat through, then add the spinach and allow to wilt, about 2 minutes. Remove from heat and set aside.
- Add ½ the zucchini and squash mixture to a blender with the cream and ¼ cup water. Blend until smooth. Set aside.
- Add the bacon to a large pot and heat over medium heat. Cook the bacon until the fat is rendered and the bacon is crispy, about 5 minutes. Use a slotted spoon to remove the bacon, reserving about 3 tablespoons (reserve any remaining fat for another use).
- Return the pot to heat then add the onion and sauté until tender, about 4 minutes. Add the rice and sauté briefly to toast the grains, about 1 minute.
- Lower the heat to medium-low and add the white wine and stir constantly until the wine is almost completely absorbed.
- Add the broth ½ cup at a time, stirring frequently and waiting for each addition to be almost completely absorbed before adding additional broth. The mixture should be at a simmer the whole time. Continue this process until the risotto is just barely al dente, about 15 minutes.
- Add the blended zucchini mixture to the risotto, stirring to combine. Continue to cook until the risotto is al dente and thickened, about 5 minutes.
- Stir in the sautéed vegetables, cooked bacon, herbs and crab. Ladle into warmed serving bowls and serve immediately.
Watch this Recipe
Notes:
Keep your stock warm in a separate pot while cooking. Adding cold stock slows cooking and can prevent the rice from releasing starch properly, which is what creates risotto’s signature creamy texture.
Nutrition:
Calories: 956kcal | Carbohydrates: 57g | Protein: 32g | Fat: 64g | Saturated Fat: 23g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 28g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 1723mg | Potassium: 881mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2592IU | Vitamin C: 30mg | Calcium: 94mg | Iron: 4mg
DID YOU MAKE THIS?
TAG ME ON INSTAGRAM TO BE FEATURED ON MY STORIES! @cookingwithcocktailrings
This was beyond expectation! What a great summer recipe with all the fresh vegetables. I loved the veggies and crab combination.