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Summer Vegetable Risotto
Summer Vegetable Risotto
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Elevate classic Italian risotto with fresh summer veggies: corn, bell peppers, green onions, and basil.
Ingredients:
  • 2 tablespoons extra virgin olive oil
  • 1 large garlic clove, minced
  • 1 1/2 cups Arborio or other risotto rice
  • 1/2 cup white wine
  • 5 cups hot water
  • Salt and black pepper
  • 1/2 cup sweet corn kernels (fresh or frozen)
  • 1/2 cup diced red bell pepper (small dice)
  • 2 green onions, chopped (white and green parts)
  • 1/2 cup grated parmesan cheese
  • 10-12 basil leaves, torn up small
  • 2 tablespoons unsalted butter (optional)
Instructions:
  • Simmer the water in a small pot until ready.
  • In a separate pot, heat olive oil until shimmery hot. Add garlic and sauté for about 30 seconds until fragrant. Mix in the rice to coat it with oil and sauté for 2-3 minutes, stirring constantly until the rice becomes fragrant and nutty.
  • Pour in the white wine and stir it into the rice until absorbed. Stir constantly until the rice shows streaks at the bottom of the pan.
  • Pour a cup of hot water into the pot along with a generous pinch of salt. Stir until the rice absorbs the water and your spoon leaves a trail at the bottom. Repeat the process with another cup of hot water.
  • Once the second cup of water has been absorbed, introduce the corn and red bell pepper to the mixture. Pour in an additional cup of water and mix until absorbed. Repeat this process with another cup of water and a generous pinch of salt.
  • When the rice is close to being fully cooked but still slightly firm, stir in the green onions and Parmesan. Add a bit more water until the risotto is loose, ensuring it fills a bowl nicely.
  • Add the fresh basil and butter (if desired) to the dish and season generously with black pepper. Serve immediately after the butter has melted.

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