Risotto With Tomatoes And Corn Recipes

Fresh Corn Risotto With Basil, Tomato And Lime image

Recipe From cooking.nytimes.com

Provided by Molly O'Neill

Categories dinner, main course

Time 40m

Yield 4 servings

Number Of Ingredients 12

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Melt half of the unsalted butter in a large, deep skillet over medium heat. Set the remaining butter aside for later.
Add onion and garlic and sauté, stirring occasionally, for 2-3 minutes or until onions are translucent.
Add arborio rice and a pinch of salt to the skillet and stir to combine. Cook, stirring frequently, until rice has absorbed any remaining butter, about one minute.
Add white wine to skillet to deglaze. Stir to incorporate, scraping any browned bits off the bottom of the pan. Cook, stirring frequently, for 7-10 minutes or until rice has absorbed most of the wine.

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WEB Aug 24, 2015 · Prep Time: 20 minutes. Cook Time: 40 minutes. Total Time: 1 hour. Servings: 6. Calories: 429kcal. Author: Allison - Celebrating Sweets. Ingredients. 1 pint …

Preheat oven to 325°F. Line a baking sheet with parchment paper. Halve the grape tomatoes, place on the baking sheet, and toss with 1 tablespoon olive oil and a sprinkling of salt and pepper. Roast for about 30 minutes, until the tomatoes are juicy and just starting to shrivel around the edges.
While the tomatoes are roasting: Place stock in a saucepan and bring to a simmer. Keep warm over low heat.
In a large high sided saute pan, melt 1 tablespoon butter and 1 tablespoon olive oil. Add onion and saute for several minutes, until softened and translucent. Add rice and cook for a couple minutes more, stirring frequently. Add 1 cup of the warm stock and cook over medium heat, stirring occasionally, until nearly absorbed. Continue adding the warm stock 1 cup at a time and stirring until it is absorbed between additions (about 30 minutes total). Halfway through adding the stock, stir in the corn, then continue to add the remaining stock, 1 cup at a time. Once all the stock has been added, the rice should be cooked through (with a slight bite), and creamy. If it needs to cook more, add more warm stock or water (1/2 cup at a time) until you reach your desired consistency.
Stir in 1 tablespoon butter, and 1/3 cup parmesan cheese. Add salt and pepper to taste. Top with roasted tomatoes and fresh herbs. Serve immediately. If the risotto firms up you can stir in a little more liquid to make it creamy again.

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CORN RISOTTO WITH TOMATOES & SPINACH - EATINGWELL

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WEB Sep 19, 2023 · Ingredients. 5 cups low-sodium chicken broth. 2 tablespoons unsalted butter. ¾ cup minced shallots. 2 cloves garlic, minced. 1 ½ cups arborio rice. ¾ teaspoon salt. …

Melt butter in a large pot over medium heat. Add shallots and cook, stirring occasionally, until softened, about 2 minutes. Add garlic and cook, stirring, for 1 minute. Add rice, salt and pepper and cook, stirring frequently, until the rice begins to turn translucent, about 1 minute. Add wine and cook, stirring constantly, until it has evaporated, about 1 minute.
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