Fresh Corn Risotto with Tomato and Basil
Ingredients
- 3 Tbsp olive oil
- 3 ears corn, kernels removed
- 1 onion, diced
- 2 cloves garlic, minced
- 2 cups uncooked arborio rice
- 1 cup dry white wine
- ½ tsp salt
- 6 cups vegetable broth, warmed
- 1 cup freshly grated Parmesan cheese
- 1 pint grape tomatoes, halved
- ¼ cup chopped fresh basil
Instructions
- Heat 1 Tbsp oil in a large deep skillet over medium heat.
- Add corn, onion, and garlic; cook 7 minutes or until tender and lightly browned. Remove vegetables from skillet.
- Heat 2 Tbsp olive oil in skillet; add rice. Cook 2 minutes, stirring frequently.
- Add wine and salt; cook 5 minutes or until almost evaporated.
- Add warm broth, 1 cup at a time, stirring constantly until liquid is absorbed after each addition.
- Add corn mixture and parmesan cheese; cook 2 minutes or until throughly heated.
- Sprinkle with tomatoes and basil.
Vegetarian Meal Plan
This recipe selected from the eMeals Vegetarian Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
