Creamy Corn Risotto with Roasted Tomatoes
Creamy fresh corn risotto topped with roasted tomatoes, fresh herbs, and parmesan cheese.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
- 1 pint grape tomatoes
- 2 tablespoons olive oil divided
- 2 tablespoons butter divided
- 1 small yellow onion diced
- 1 1/2 cups arborio rice
- 6 cups vegetable or chicken stock I prefer low sodium
- 2 cups fresh corn kernels from about 3 ears of corn
- 1/3 cup grated parmesan cheese plus more for serving
- Chopped chives basil, or parsley, for garnish
- Salt and pepper
Preheat oven to 325°F. Line a baking sheet with parchment paper. Halve the grape tomatoes, place on the baking sheet, and toss with 1 tablespoon olive oil and a sprinkling of salt and pepper. Roast for about 30 minutes, until the tomatoes are juicy and just starting to shrivel around the edges.
While the tomatoes are roasting: Place stock in a saucepan and bring to a simmer. Keep warm over low heat.
In a large high sided saute pan, melt 1 tablespoon butter and 1 tablespoon olive oil. Add onion and saute for several minutes, until softened and translucent. Add rice and cook for a couple minutes more, stirring frequently. Add 1 cup of the warm stock and cook over medium heat, stirring occasionally, until nearly absorbed. Continue adding the warm stock 1 cup at a time and stirring until it is absorbed between additions (about 30 minutes total). Halfway through adding the stock, stir in the corn, then continue to add the remaining stock, 1 cup at a time. Once all the stock has been added, the rice should be cooked through (with a slight bite), and creamy. If it needs to cook more, add more warm stock or water (1/2 cup at a time) until you reach your desired consistency.
Stir in 1 tablespoon butter, and 1/3 cup parmesan cheese. Add salt and pepper to taste. Top with roasted tomatoes and fresh herbs. Serve immediately. If the risotto firms up you can stir in a little more liquid to make it creamy again.
Calories: 429kcal | Carbohydrates: 62g | Protein: 14g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 474mg | Potassium: 649mg | Fiber: 3g | Sugar: 9g | Vitamin A: 920IU | Vitamin C: 16.2mg | Calcium: 81mg | Iron: 3.2mg