Midsummer Risotto                                                             Serves 3-4

 

2 C. tomato juice

4-5 C. vegetable stock (water plus 2 bullion cubes)

3 C. fresh/frozen corn

1 C. minced onion

2 t. olive oil

1 ½ C. Arborio rice

1 C. frozen peas or 2 C. diced zucchini

1 t. salt

1 C. chopped tomatoes

2 T. chopped fresh basil

Ground pepper to taste

 

  1. Combine the tomato juice, water or stock and bring to a simmer.
  2. Transfer 1 C. of the broth to a blender, add 1 ½ C. of the corn and puree unitl smooth.  Stir the pureed corn into the simmering broth.
  3. In a separate heavy saucepan, preferably nonstick, combine the onions and the oil and sauté for about 5 minutes, until softened.  Reduce the heat to medium-low.  Add the rice, stirring with a wooden spoon to avoid breaking the grains, until the rice is coated with oil.
  4. Ladle about a cup of the broth into the rice and stir constantly for several minutes until the liquid has been absorbed.  Add the zucchini and another cup of broth (if using peas, add 5 minutes before the risotto is done).  Continue to stir frequently, adding a cup of broth every few minutes for the next 15 minutes, until all of the broth has been added and the rice is tender but firm. 
  5. Add the reserved corn, the salt, tomatoes, basil and pepper to taste.  Cook for another minute or so and serve immediately.