Your cart is currently empty!
Sweet Corn + Tomato Risotto
Get updated by email whenever there’s a new post
A quintessential summer side dish or main entree, we only cook and enjoy this risotto in the height of the summer feast. It usually happens in late July as soon as the corn’s in season here and we’ve had a few nights of just straight corn on the cob and are ready for more.
This risotto is really fun to serve for a group. It’s easily doubles, or you can use it as a side along with a main protein source and sourdough.
Yield: 4 servings
Sweet Corn + Tomato Risotto
Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
Ingredients
- 2 cups fresh corn on the cob
- 2 cups onion, diced
- 2 cups cherry tomatoes, halved
- 1/4 cup olive oil, or more
- 2 cups arborio rice
- 3 T apple cider vinegar or white wine vinegar
- 1/3 cup water
- 6 cups vegetable or chicken stock
- 1 cup parmesan cheese
- 1/4 cup basil leaves, chiffonade
- salt to taste
Instructions
- In a large saucepan on medium heat (I use our deep saute cast iron pan which has a 4 1/2 quart capacity), add olive oil and onions and saute until softened, about 5 minutes.
- Add the arborio rice and more oil if needed and cook another 3-4 minutes until the rice turns translucent. Turn burner to low.
- Next add the combined 3 T cider vinegar and 1/3 cup water and cook, stirring, until the mixture evaporates. This will lift off anything off bottom of pan and infuses flavor into the rice. (Note: I don’t cook with alcohol, but you can also use 1/2 cup white wine instead).
- Add the fresh corn kernels and 1 1/2 cups of the broth. Stir frequently until it’s fully absorbed and repeat this process 4 more times, cooking on medium low heat, until you use up all the liquid. This process takes 15 minutes or so.
- When fully cooked, it will have a creamy appearance. Though it’s a pasta, it’s texture is closer to rice.
- Add the parmesan cheese and mix into the risotto. Alternatively, you could wait to add the cheese until it’s served and let your guests decide how much, if any, to use.
- Finally, in a smaller saute pan, heat up a little more olive oil and add in the halved cherry tomatoes and cook on medium heat until just softened — not more than a few minutes.
- To serve, place the risotto in a shallow bowl and top with the tomatoes and basil. Serve with shaved parmesan and ground pepper.
Get updated by email whenever there’s a new post
Comments
If you’re a subscriber, you can discuss this post in the forums
Leave a Reply