Fresh Corn Risotto With Basil, Tomato And Lime
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup ripe tomatoes, seeded, peeled and diced
- 2tablespoons chopped fresh basil
- 1tablespoon fresh lime juice
- ¼teaspoon salt
- 5cups chicken stock
- 2cups corn cut from 4 or 5 large ears
- 2tablespoons butter, preferably unsalted
- ½cup finely chopped scallions, white part only
- 1½cups Arborio rice or American medium-grain rice
- ½cup dry white wine
- Salt and freshly ground black pepper
- Grated Parmesan cheese
Nutritional analysis per serving (4 servings)
525 calories; 11 grams fat; 5 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 87 grams carbohydrates; 3 grams dietary fiber; 11 grams sugars; 16 grams protein; 1253 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine tomatoes, basil, lime juice and salt. Bring stock to simmer. Puree 1 cup of corn in food processor. Heat butter in large saucepan or skillet over medium heat until foam subsides, then add scallions, stirring until they are translucent, about 5 minutes. Add rice, and stir to coat it with butter before adding wine. Cook, stirring until absorbed.
- Step 2
Add 1 cup of chicken stock, and cook, stirring over medium-low heat until stock is absorbed. Add remaining stock, ½ cup at a time, reserving at least ½ cup for Step 3. Cook and stir until liquid is almost completely absorbed before adding more. Continue until rice is almost tender, about 15 minutes.
- Step 3
Stir in pureed corn with another ½ cup of stock. Continue to cook, stirring and adding stock as needed until rice is al dente, 5 to 10 minutes more. Stir in corn kernels and fresh tomato mixture. Season with salt and pepper, spoon into warmed soup bowls, and sprinkle each serving with grated Parmesan cheese.
Private Notes
Comments
think about adding some crisped pancetta as a garnish
Very nice when corn is in season. I liked the melange of flavors; the sweetness of the corn, the scallions, and the lime add a complexity to the dish. And the extra creaminess of the Parmesan. Lovely summer side dish with grilled fish.
Nice -very nice. We thought it might be bland but the combination of lime and basil was eye-opening. Could become a go-to risotto
Easy enough to prepare but I wasn't "wowed" with the flavor. Sorry. A bit bland for me despite having sauteed three minced shallots along with the scallions and rice. Rich, homemade chicken stock used. I used fresh Florida corn, fresh picked tomatoes, basil right out of the garden twenty minutes old. I added a load of parm/romano cheese at the end to give it more depth. Maybe just an off-night for my palate??