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
- Combine
the tomato juice, water or stock and bring to a simmer.
- 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.
- 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.
- 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.
- Add
the reserved corn, the salt, tomatoes, basil and pepper to taste. Cook for another minute or so and serve
immediately.