Roasted Tomato and Corn Risotto

Risotto is combined with sweet summer corn, ripe roasted tomatoes, and scallions

Prep Time10

Cook Time30

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:

Calories: 447kcal

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