Now that summer is here it’s time to take advantage of all those fresh vegetables from the garden. Risotto is a versatile dish that acts as a blank canvas to a world of possible ingredients to be added.
In this Tomato and Corn Risotto
, creamy Parmesan risotto is sprinkled with the vibrant colors of garden fresh tomatoes, basil, and corn straight off the cob. Of course you could use frozen corn if you don’t have access to fresh corn, but I think the fresh corn makes all the difference in this dish.
Risotto can be a bit intimidating if you’ve never tackled it. Although it does require some attention and care, it really is not that difficult to make. You can’t just walk away from it because it requires frequent stirring to be successful.
When making risotto you definitely need to use a short grain rice like Arborio or Carnaroli, which can absorb a lot of liquid without becoming mushy. When making risotto, liquid is added, then cooked until evaporated (with a lot of stirring in between). Then more liquid is added and you repeat the process. Just think of it as a good workout to get your arms nice and toned for the summer.
There are no rules as to what vegetables you can add to this dish. If you have a boatload of zucchini or some other vegetable in your garden, dice it up and throw it in.
Asparagus, sweet potato, lemon or mushroom -- for more risotto flavor fun, try some recipes from our Risotto Recipe Collection
Featured recipe: Tomato and Corn RisottoChristy joined the Tablespoon team to share her recipes and inspire family food fun. Watch her Tablespoon member profile for great new recipes!