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You are here: Home / Gluten Free / Corn, Tomato & Basil Risotto

August 31, 2011 By Kaitlin 7 Comments

Corn, Tomato & Basil Risotto

After a weekend of brownie and brie baking, I’m back on track making normal meals. Keeping with my tomato-corn themes, I was happy to find a recipe from Fine Cooking that included both of these ingredients. Even better, it is also a risotto!
Ingredients:
4 cups chicken broth
2 cups of frozen corn kernels
2 Tbs. unsalted butter
1 shallot, minced
1 cup arborio rice
1/3 cup dry white wine
1 cup halved cherry tomatoes
2 tsp. extra-virgin olive oil
3 Tbs. torn fresh basil leaves
Kosher salt and freshly ground black pepper
1/3 cup freshly grated Parmigiano-Reggiano

So I chickened out this time on the corn. Out of my last batch of a half dozen corn cobs, 5 (FIVE!) of them had worms. Goo. I understand it is very difficult to grown corn organically, but I needed to just take a step back from the whole surprise-in-my-corn.If you are using fresh corn, click on the link above to see the original recipe, I used frozen kernels for mine so I had to adapt the recipe accordingly. You will need three corn cobs.

Add the chicken broth to a pot and heat over medium-low heat. In another saute pan melt the butter over medium heat. Add the shallot and cook for 2 minutes.

Add the rice and stir to coat.
Add the wine and cook until absorbed, about 1 minute.
Ladle in 1 1/2 cups of the warm broth into the saute pan and cook, stirring occasionally, until the broth is absorbed (about 3 to 5 minutes). Add a 1/2 cup of broth at a time, waiting until the broth is absorbed before adding the next 1/2 cup.
Combine the tomatoes,olive oil, and 2 tablespoons of the basil in a bowl. Season with salt and pepper and set aside.
I’d be happy just eating this!
About 16 minutes into the cooking of the rice (you’ll still have broth left), stir in the corn. Continue to add the broth in 1/2 cup increments until the rice is creamy, about 20 to 25 minutes in total.
Remove from heat and add the Parmigiano cheese and tomato-basil mixture. Top with the remaining basil and serve.
Somehow, this risotto was light and refreshing. I loved the sweetness from both the tomatoes and corn, it tasted like summer! I ate the leftovers from this the next day for lunch and it held up really well, which is always a plus.

 

Related posts:

Charred Corn Salad with Basil and Tomatoes #WhatAGrillWants Summer Lemon-Vegetable Risotto Pasta with Roasted Tomatoes and GarlicPasta with Roasted Tomatoes and Garlic Beet Risotto

Filed Under: Gluten Free, Main Dish, Make Ahead, Meatless, Quick, Sides, Vegetarian, Weeknight Meal Tagged With: Arborio Rice, Basil, Cherry Tomatoes, Corn, Corn Kernels, Make Ahead, Meatless, Parmigiano-Reggiano, Rice, Risotto, Shallots, Tomato, Vegetarian

Comments

  1. Ali says

    September 1, 2011 at 12:00 pm

    This sounds like a delicious way to get a last taste of summer corn!

    Reply
  2. Stephanie @ Eat. Drink. Love. says

    September 1, 2011 at 2:36 pm

    Worms in your corn?! Eeeeekkk, I don’t think I could handle that either! But, your risotto looks lovely and delicious!

    Reply
  3. Food Jaunts says

    September 1, 2011 at 5:15 pm

    I bet this tasted so fresh – I love risotto.

    And yeah – I would have definitely done a girly scream upon finding worms in my corn *shudders* – Now I’m freaking out by the thought of all the corn I’ve got in my fridge

    Reply
  4. Ann says

    September 2, 2011 at 4:47 am

    Wow – this is just beautiful! I’m with you – I would have used frozen corn, too!

    Reply
  5. rinku says

    September 5, 2011 at 2:38 am

    This looks and sounds heavenly. I have most of these ingredients on hand so you have me thinking.

    Reply
  6. Baking Serendipity says

    September 5, 2011 at 6:56 pm

    I love risotto…but definitely could not handle wormy corn either. Yuck!

    Reply
  7. herbal products says

    January 5, 2012 at 9:05 am

    Pick the right herbs and spices. Match the flavor to the dish accordingly.

    Reply

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