Go Back

Corn and Tomato Risotto

Quick and simple risotto recipe with a bright, fresh taste. Corn and ripe tomatoes give a summer flavor to the rich rice.
Prep Time30 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 6 -8

Ingredients

  • 5 cups chicken stock
  • 2 tablespoons butter
  • 1/2 cup scallions white part only finely chopped
  • 1 1/2 cup arborio rice
  • 1 cup white wine
  • 3 ears corn
  • 1 cup diced tomatoes
  • 2 tablespoons fresh basil chopped
  • 1 lime juiced
  • dash salt

Instructions

  • Put the chicken stock on to simmer.
  • Heat the butter in a large skillet (one with a lid) until it foams and subsides. Add onions and saute until softened. Add arborio rice and saute for a minute or two. Add white wine and simmer until reduced.
  • Pour about 1/2 of the chicken stock into the saute pan. Stir well to mix it in. Then put the cover on (you can also skip the cover, but then you have a bit more evaporation) and leave it to simmer for about 10 minutes while you prep some other stuff.
  • Speaking of prepping other stuff... Cut the kernels off the corn (should be about 2 cups). Take 1 cup of kernals and puree in the Cuisinart. Maybe give the rice a stir and make sure it's not scorching. Add more broth if it's mostly absorbed.
  • Cut up the tomatoes, add with the basil and the lime juice. Throw in a dash of salt.
  • Check the rice. Again, might need to give it some more broth and a quick stir. If it's starting to soften a bit, throw in the pureed corn. Pop the lid back on and simmer for another 5-10 minutes.
  • When the stock is well absorbed, taste to make sure the rice is tender enough to eat. Then stir in the rest of the corn kernels and the tomato mixture. Season with salt and pepper.
  • Serve topped with Parmesan cheese.