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Tomato, Corn and Zucchini Risotto

Author Cheri

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 3 cloves garlic
  • 1 cup grape tomatoes
  • 1 cup corn
  • 2 zucchini sliced and quartered
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon salt
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 clove garlic minced
  • 1 large shallot diced
  • 1 cup arborio rice
  • 1/3 cup white wine
  • 4 cups vegetable or chicken broth
  • zest of 1 lime
  • Juice of 1 lime
  • 1/2 cup freshly grated parmesan cheese
  • sea salt
  • freshly grated pepper

Instructions

  • Heat the stock to a simmer in a medium saucepan, then lower the heat so that the stock just stays hot.
  • In a large, heavy-bottomed saucepan, heat the oil and 1 Tbsp of the butter over medium heat. When the butter has melted, add the chopped shallot and garlic. Sauté for 2-3 minutes or until it is slightly translucent.
  • Add the rice to the pot and stir with a wooden spoon so that the grains are coated with the oil and melted butter. Sauté for another minute or so, until there is a slightly nutty aroma.
  • Add the wine and cook while stirring, until the liquid is fully absorbed.
  • Add a ladle of hot chicken stock to the rice and stir until the liquid is fully absorbed. When the rice appears almost dry, add another ladle of stock and repeat the process. Stir in half the parmesan cheese, lime zest and juice. Top with vegetables. Sprinkle parmesan on top of each serving.
  • In a medium saucepan, add 1 tablespoon olive oil and 1 tablespoon butter. When butter melts add the garlic and red pepper flakes; stir for about 1 minute, do not let the garlic burn. Add the tomatoes and zucchini. Sprinkle with salt and sauté 5 to 7 minutes until they soften. Add the corn and cook for 3 minutes more. Add a splash of balsamic vinegar, stir and remove from heat.