Fresh Corn Risotto With Basil, Tomato And Lime
Published November 4, 1997
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 cup ripe tomatoes, seeded, peeled and diced
2 tablespoons chopped fresh basil
1 tablespoon fresh lime juice
¼ teaspoon salt
5 cups chicken stock
2 cups corn cut from 4 or 5 large ears
2 tablespoons butter, preferably unsalted
½ cup finely chopped scallions, white part only
1 ½ cups Arborio rice or American medium-grain rice
½ cup dry white wine
Salt and freshly ground black pepper
Grated Parmesan cheese
Nutritional analysis per serving (4 servings)
87 grams carbs; 24 milligrams cholesterol; 525 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 5 grams saturated fat; 11 grams fat; 3 grams fiber; 1253 milligrams sodium; 16 grams protein; 11 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine tomatoes, basil, lime juice and salt. Bring stock to simmer. Puree 1 cup of corn in food processor. Heat butter in large saucepan or skillet over medium heat until foam subsides, then add scallions, stirring until they are translucent, about 5 minutes. Add rice, and stir to coat it with butter before adding wine. Cook, stirring until absorbed.
- Step 2
Add 1 cup of chicken stock, and cook, stirring over medium-low heat until stock is absorbed. Add remaining stock, ½ cup at a time, reserving at least ½ cup for Step 3. Cook and stir until liquid is almost completely absorbed before adding more. Continue until rice is almost tender, about 15 minutes.
- Step 3
Stir in pureed corn with another ½ cup of stock. Continue to cook, stirring and adding stock as needed until rice is al dente, 5 to 10 minutes more. Stir in corn kernels and fresh tomato mixture. Season with salt and pepper, spoon into warmed soup bowls, and sprinkle each serving with grated Parmesan cheese.
Private Notes
Comments
think about adding some crisped pancetta as a garnish
Very nice when corn is in season. I liked the melange of flavors; the sweetness of the corn, the scallions, and the lime add a complexity to the dish. And the extra creaminess of the Parmesan. Lovely summer side dish with grilled fish.
Nice -very nice. We thought it might be bland but the combination of lime and basil was eye-opening. Could become a go-to risotto
Easy enough to prepare but I wasn't "wowed" with the flavor. Sorry. A bit bland for me despite having sauteed three minced shallots along with the scallions and rice. Rich, homemade chicken stock used. I used fresh Florida corn, fresh picked tomatoes, basil right out of the garden twenty minutes old. I added a load of parm/romano cheese at the end to give it more depth. Maybe just an off-night for my palate??