Perfect risotto recipe for when summer tomatoes are juicy and ripe and the corn is sweet and beautiful.
Risotto is one of those dishes that is great any time of the year with just a quick substitution of in-season vegetables. In the fall and winter, you could try our Vegan Butternut Squash Risotto, in the spring try Asparagus Risotto with Mushrooms , and in the height of summer try Tomato Salad Risotto. I like to make this Roasted Tomato and Corn Risotto towards the end of summer when your garden is overrun with ripe tomatoes.
For this recipe, the corn is cut off the cob and the cobs are thrown into your vegetable stock. This gives the rice a delicious corn flavor throughout.
The roasted tomato and garlic recipe can be found here- Roasted Tomatoes with Garlic and Chilis
Enjoy!
Roasted Tomato and Corn Risotto
Ingredients
Risotto:
- .75 Cup arborio rice also labeled risotto rice
- .5 Cup green onions (scallions) sliced thin
- .5 Tbsp. extra virgin olive oil
- 2 ounces white wine
- salt and pepper to taste
- 2 ears corn shucked
- 2 roasted tomato halves
- 2 roasted garlic cloves
Corn Stock:
- 24 ounces vegetable stock
- 2 cobs from the cut corn
- 1 Tbsp. white miso paste
Instructions
- Cut the corn off of the cobs. Reserve the cut corn kernels. Cut the corn cobs into thirds and place in a small stockpot.
- Add the vegetable stock to the corn cobs and bring to a boil. In a small bowl add the miso and a cup of hot stock. Stir to combine and add back to the stockpot. Reduce the heat and keep at a simmer. (discard the cobs when all the stock has been used in a later step)
- In a large skillet, heat the olive oil over medium heat and sauté the green onions until soft.
- Add the rice to the skillet and keep stirring to lightly toast the rice.
- Add in the wine, stir.
- Add in the corn, roasted tomatoes, and roasted garlic, stir.
- Lower the heat to medium-low and add in a ladle full of hot stock and stir until most of the liquid has been soaked up by the rice. Repeat with a ladle of hot stock and stir. Repeat this process until the rice is cooked through but not mushy. Approximately 20-30 minutes. Turn off the heat
- Season to taste with salt and pepper. Serve immediately