Summer risotto with corn, asparagus and fresh basil
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 3 | Cloves garlic | |
| 2 | Shallots; chopped | |
| 2 | cups | Arborio rice |
| 1 | quart | Roasted vegetable stock; heated just until |
| ; boiling | ||
| 1 | pounds | Asparagus; cut on the diagonal |
| 3 | Vine-ripened plum tomatoes; cored and diced | |
| 2 | tablespoons | Chopped fresh basil; some tops reserved |
| ; for garnish | ||
| Kernels from 3 ears of corn; (about 1 1/2 cups) | ||
| ¾ | cup | Freshly grated Parmesan cheese |
| Salt | ||
| Freshly ground black pepper | ||
| 1 | Lemon; for garnish , Zest | |
| ; of | ||
| 2 | tablespoons | Extra virgin olive oil |
Directions
Heat the olive oil is a large saucepan over high heat until very hot. Add the garlic and shallots and saute until fragrant, about 1 minute. Add the rice and saute for about 2 minutes to toast. Add enough of the stock to cover the rice and cook, stirring constantly. When the stock has been absorbed, add more hot stock. Repeat the process until the rice is very al dente, 10 to 12 minutes. When the rice is just al dente, about 5 minutes, add the asparagus, tomatoes, and basil. If needed, add more stock. When the last stock has been absorbed, add the corn and about ½ cup of the Parmesan cheese and mix well. Season to taste with salt and pepper and place in a large serving bowl or on individual plates. Sprinkle the remaining ¼ cup of Parmesan cheese, the lemon zest, olive oil, and reserved fresh basil over the top and serve hot.
Converted by MC_Buster.
Per serving: 447 Calories (kcal); 10g Total Fat; (20% calories from fat); 8g Protein; 79g Carbohydrate; 0mg Cholesterol; 19mg Sodium Food Exchanges: 4½ Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.