Description
A creamy and savory risotto that highlights the vibrant flavors of cherry tomatoes and roasted corn.
Ingredients
Scale
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 cup arborio rice
- 1/2 cup dry white wine (optional)
- 3 cups warm vegetable broth (more as needed)
- 1 1/2 cups cherry tomatoes, halved
- 1 1/2 cups corn kernels (fresh or thawed frozen)
- 2 tbsp butter
- 1/4 cup grated Parmesan (plus more for serving)
- Salt and black pepper, to taste
- Fresh basil or chives, for garnish
Instructions
- Begin by heating olive oil in a large saucepan over medium heat. Once hot, add the finely chopped onion, letting it cook until soft and translucent, about 5 minutes. Stir in the minced garlic and continue to cook for an additional minute until aromatic.
- Add the arborio rice to the saucepan, stirring constantly to toast each grain for about 1–2 minutes. This step is crucial as it enhances the nuttiness of the rice. Pour in the white wine, if using, and stir until it has been fully absorbed by the rice.
- Reduce the heat slightly and begin adding the warm vegetable broth one ladle at a time. Stir frequently, allowing each ladleful to be absorbed before adding the next. This careful process can take about 18–20 minutes, ensuring the risotto achieves its signature creamy consistency.
- While the risotto cooks, heat a skillet over high heat and roast the corn kernels until lightly charred, about 5–7 minutes. This brings out a smoky sweetness in the corn, complementing the risotto beautifully. Set aside half of the roasted corn for garnishing.
- When the rice is nearly cooked, add the halved cherry tomatoes. Stir and cook until they begin to break down, adding their juices to the risotto. Remove the saucepan from heat, then stir in the butter, grated Parmesan, and half of the roasted corn. Season with salt and pepper to your taste, and spoon the creamy risotto into bowls. Top with the reserved roasted corn, a sprinkle of fresh herbs, and additional Parmesan.
Notes
To keep the risotto creamy, stir frequently. If it seems dry, add more broth gradually.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: 450 kcal
- Sodium: 350 mg
- Protein: 10 g