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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 468.3
  • Total Fat: 12.5 g
  • Cholesterol: 15.8 mg
  • Sodium: 412.8 mg
  • Total Carbs: 75.1 g
  • Dietary Fiber: 5.9 g
  • Protein: 16.0 g

View full nutritional breakdown of Tomato and Corn Risotto calories by ingredient
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Tomato and Corn Risotto

Submitted by: MADEMCHE
Tomato and Corn Risotto

Introduction

from the website styleandsyntax.com from the website styleandsyntax.com
Number of Servings: 5

Ingredients

    2 cobs of white corn
    1 1/2 cups arborio rice
    5 shallots, minced
    4 cups vegetable broth
    2 cups water
    1 pint mixed cherry tomatoes, halved
    pinch of dried thyme
    parmesan - I have 1 cup of grated cheese included.
    olive oil - I have 1 tablespoon included.
    parsley

Directions

Combine vegetable stock and water in a large pot. Bring to a simmer and add shucked corn cobs to liquid. Cook for 4 minutes. Remove cobs and when cool, slice off kernels. Bring liquid back to a soft boil.

Mix tomatoes, 2 tbs olive oil and thyme together. Add salt and pepper to taste. Set aside.

In separate large pot, heat 2 tbs olive oil. Then add shallots and cook for 4 minutes, or until tender but not browned. Mix in rice and stir for 30 seconds. Add a ladle of liquid. For the next 20 minutes continue to stir rice mixture and add liquid as itís absorbed. Add corn kernels and cook for another 10 minutes, stirring and adding liquid as necessary. Rice should just be al dente. Remove from heat.

Stir in parsley and tomato mixture. Let sit for 3 minutes. Serve in individual bowls and top with grated parmesan, parsley, and drizzle of olive oil.

Number of Servings: 5

Recipe submitted by SparkPeople user MADEMCHE.






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Member Ratings For This Recipe


  • Incredible!
    2 of 2 people found this review helpful
    Excellent. A great fresh tasting summer risotto. - 8/2/10

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  • Easily made vegan by substituting the rice for the vegan substitute. Such a fine tasting thing that I froze some for later use. - 8/17/10

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