Corn, Basil, Tomato Risotto

Hello hello hello! When I went home last weekend for fall break, I decided to make a big meal for my family (father, mother, sister, and grandparents). I made my stuffed cabbage recipe, homemade brioche (coming soon!), and a corn, basil, tomato risotto. This risotto is mostly vegetarian (or filly if you use vegetable broth) and healthy, and it has a very gentle flavor. My family, especially my healthy mother and grandmother, really appreciated this dish, and if you’d like something gentle on the stomach, healthy, and filling, give this a try!

Ingredients:

·      1 cup ripe tomatoes, seeded, peeled, diced

·      2 tbsp chopped fresh basil

·      1 tbsp lime juice

·      ¼ tsp salt

·      5 cups chicken, or vegetable, broth

·      2 cups corn kernels

·      2 tbsp butter

·      ½ cup chopped scallions

·      1.5 cups Aborio rice

·      Grated Parmesan cheese

Toss the tomatoes, basil, lime juice, and salt together in a small bowl. Bring the broth to a simmer in a medium-sized pot over medium heat. Puree 1 cup of the corn kernels in a food processor. Heat the butter in a large saucepan over medium heat, add the scallions, and stir until translucent. Add the rice and stir to coat in butter. Add 1 cup broth and cook while stirring over medium-low heat until the stock has been fully absorbed. Add the remaining broth, ½ cup at a time, reserving ½ cup broth for a bit later. Cook each addition until the liquid is almost completely absorbed before adding the next addition. Continue to cook until the rice is almost tender. Stir in the pureed corn and last ½ cup stock, and cook until the rice is al dente. Stir in the remaining corn kernels and tomato mixture, season with salt and pepper, sprinkle with Parmesan cheese, and enjoy!