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Roasted Tomato and Corn Risotto

Risotto is combined with sweet summer corn, ripe roasted tomatoes, and scallions
Prep Time10 minutes
Cook Time30 minutes
Course: Main Course, Rice dishes, Risotto
Cuisine: Italian
Keyword: Asparagus risotto with mushrooms, Black bean and corn salad, corn stock, green onion, roasted tomatoes, summer
Servings: 2
Calories: 447kcal

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

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