Skillet Risotto with Fresh Corn, Tomatoes and Basil


What is better than all fresh ingredients in a nice skillet meal? The best part is that you change up the tomatoes and corn for other veggies like Swiss chard, peppers, egg plant, okra, zucchini, yellow squash, kale, and whatever else you have in the garden or purchased from the farmer’s market!!

Risotto with Corn, Tomatoes, and Basil

3 ears corn (1 1/4 c. kernels)
1 c. chopped tomatoes
2 t. olive oil
3 T. fresh basil, torn
Salt, pepper
4 c. chicken or vegetable broth
4 T. butter
1 small onion, minced
1 c. Arborio rice
1/3 c. dry white wine (optional)
1/3 c. Parmesan

1. Boil water and cook the corn on the cob 3 to 4 minutes.  Immediately place the corn in ice water.  When cool, use knife to remove kernels.

2. In a small bowl, combine tomatoes, 2 t. olive oil, and 2 T. basil.  Set aside.

3. In medium saucepan over medium heat, bring broth to a simmer.  In a 4 quart saucepan, heat 3 T. butter.  Add onion and saute 1 to 2 minutes.  Add Arborio.  Stir for 1 minute, then add the wine if you’re using it and stir until the liquid is absorbed.  Add broth a half cup at a time, stirring until the liquid has been absorbed before adding the next half cup.  After about 20 minutes, start tasting to see if the rice is done.  When it is, turn off the heat.

4. Add the corn, Parmesan,  1 T. butter, and salt and pepper.  Fold in the tomato basil mixture and serve.


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