Tomato and Corn Risotto
- Number of Servings: 5
Ingredients
2 cobs of white corn1 1/2 cups arborio rice5 shallots, minced4 cups vegetable broth2 cups water1 pint mixed cherry tomatoes, halvedpinch of dried thymeparmesan - I have 1 cup of grated cheese included.olive oil - I have 1 tablespoon included.parsley
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 it’s 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.
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 it’s 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.
Nutritional Info 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
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