My summer risotto with corn and tomatoes is a variation on my easy oven-baked risotto with sauteed shrimp. In place of the frozen peas I used corn, and I added a pint of grape tomatoes to add a slight blush to the dish. If you wish to have this when fresh corn is out of season, or you don’t have access to fresh corn in your area, feel free to substitute a 12 oz bag of frozen corn kernels.
Prep Time 5-10 minutes
Cook Time 45 minutes
Serves 4 as a main, 6-8 as a side dish
Ingredients
1 1/2 c arborio rice
5 c chicken stock, divided
a pint of grape tomatoes, sliced in half
1 c grated parmesan
1/2 c dry white wine
2 tbsp unsalted butter
1 tsp kosher salt
1/2 tsp ground black pepper
1 cup corn kernels
Preparation
Preheat the oven to 350 F. In a dutch oven add 4 cups of chicken stock, arborio rice, and the sliced grape tomatoes. Place the lid on the pot and put it in the oven. Bake for 45 minutes.
In the meantime get the remainder of your ingredients ready: measure out the parmesan, prepare the corn, and to the 1 cup of remaining stock add your wine, butter, salt, and pepper. When the risotto comes out you simply add all of these ingredients, stir well, and you’re done!
Divide your summer risotto with corn and tomatoes among your plates and serve. I topped mine off with shrimp sauteed in Old Bay Seasoning.
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