Wash and dry all produce. Preheat the oven to 425 degrees. Halve, peel, and dice the onion. Mince or grate the garlic. Halve the tomatoes. Drain the corn. Heat a medium pan over medium-high heat. Add the pancetta along with a large drizzle of olive oil (if needed). Cook, tossing, for 3-4 minutes, until browned and crispy. Add a large drizzle of olive oil (if needed). Add the onion and garlic. Cook, tossing, for 4-5 minutes, until softened. Season with salt and pepper.

Start the risotto: Add the rice to the pan and stir to combine, 1-2 minutes until translucent. Add 2 cups water, the stock concentrates, and a large pinch of salt. Bring to a boil and stir continually until water is almost absorbed.

Bake the risotto: Add 1 1/2 cups water to the rice and bring to a boil. Once boiling, transfer to a baking dish (ours is 9 x 13) and stir in the corn and tomatoes. Cover with foil and bake for 10-15 minutes, until water is absorbed and rice is cooked through.

Prepare the final touches: While the risotto bakes, zest and cut the lemon into wedges. While it cooks, this is the perfect time to start cleaning or setting the table.

When the rice is done, remove the dish from the oven. Stir in the Parmesan cheese, 2 Tablespoons butter, and the lemon zest. Taste and season with salt and pepper, stirring until the cheese melts.

Finish and plate: Serve the oven-baked corn and tomato risotto with a wedge of lemon for squeezing and enjoy!