CORN RISOTTO WITH TOMATOES & SPINACH
Corn and tomatoes make this risotto taste like summer itself, but you can stir in almost any vegetables that your family likes. Make this simple entree vegetarian by swapping in vegetable broth or "no-chicken" broth for the chicken broth.
Provided by Joy Howard
Categories Healthy Parmesan Cheese Recipes
Time 35m
Number Of Ingredients 13
Steps:
- Heat broth in a medium saucepan over medium-low heat until steaming.
- Melt butter in a large pot over medium heat. Add shallots and cook, stirring occasionally, until softened, about 2 minutes. Add garlic and cook, stirring, for 1 minute. Add rice, salt and pepper and cook, stirring frequently, until the rice begins to turn translucent, about 1 minute. Add wine and cook, stirring constantly, until it has evaporated, about 1 minute.
- Add 1 cup of the hot broth and cook, stirring occasionally, until the liquid is absorbed, 1 to 2 minutes. Continue adding the broth, 1/2 cup at a time, stirring frequently and waiting until it has been absorbed before adding more, until you've added all the broth, about 20 minutes.
- Add corn, spinach and tomatoes and stir until the spinach is wilted, about 1 minute. Remove from heat; stir in Parmesan. Serve the risotto topped with basil and more cheese, if desired.
Nutrition Facts : Calories 324.6 calories, Carbohydrate 53.4 g, Cholesterol 13.8 mg, Fat 7.3 g, Fiber 4 g, Protein 11.6 g, SaturatedFat 3.5 g, Sodium 447.4 mg, Sugar 4.9 g
RISOTTO WITH TOMATOES AND CORN
This colorful risotto serves as a luxurious showcase for summer's bounty of tomatoes and corn. This is about as colorful and summery a risotto as you can get. The tomatoes and broth team up as a rich medium for the rice. Don't add the corn too soon, or it will develop a starchy texture like the rice. But cook it long enough to bring out its sweet flavor. Simmer the corn cobs for about 20 minutes in your broth to get a great sweet corn flavor.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Remove corn kernels from cobs and set aside the kernels. Simmer the cobs in stock for 20 to 30 minutes. Remove from stock and discard. Make sure your stock is well seasoned. Bring back to a simmer over low heat, with a ladle nearby or in the pot.
- Heat olive oil over medium heat in a wide, heavy skillet or a wide, heavy saucepan. Add onion and a generous pinch of salt, and cook gently until tender, about 5 minutes. Add garlic and rice and cook, stirring, until grains of rice are separate and beginning to crackle, a minute or two. Stir in tomatoes, sugar and salt to taste and cook, stirring, until tomatoes have cooked down slightly, 5 to 10 minutes.
- Add wine and stir until it has evaporated and has been absorbed by the rice. Begin adding simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. Stock should just cover the rice and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, adding more stock and stirring when rice is almost dry. You do not have to stir continually, but stir often and vigorously. After 10 minutes, add corn and continue for another 10 to 15 minutes. When rice is just tender all the way through but still chewy (al dente), in 20 to 25 minutes, it is done. Taste now and adjust seasoning.
- Add another ladleful of stock to rice. Stir in basil (or basil, parsley and chives) and Parmesan and remove from heat. The mix should be creamy (add more stock if it sn't). Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.
Nutrition Facts : @context http, Calories 320, UnsaturatedFat 5 grams, Carbohydrate 53 grams, Fat 7 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 1110 milligrams, Sugar 5 grams, TransFat 0 grams
FRESH CORN RISOTTO WITH BASIL, TOMATO AND LIME
Provided by Molly O'Neill
Categories dinner, main course
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- 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.
- Add 1 cup of chicken stock, and cook, stirring over medium-low heat until stock is absorbed. Add remaining stock, 1/2 cup at a time, reserving at least 1/2 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.
- Stir in pureed corn with another 1/2 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.
Nutrition Facts : @context http, Calories 524, UnsaturatedFat 5 grams, Carbohydrate 87 grams, Fat 11 grams, Fiber 3 grams, Protein 16 grams, SaturatedFat 5 grams, Sodium 1250 milligrams, Sugar 11 grams, TransFat 0 grams
CORN RISOTTO
This creamy, pale yellow risotto is studded with chewy fresh corn kernels, making for a nice mix of textures. Making your own corn stock deepens the flavor of this dish, but if you don't have the time, chicken stock will work. The dish is also pleasingly light, for risotto - finishing the dish by folding in airy whipped cream adds richness without also adding heft. Add the cream quickly and carefully right before serving. If it sits in the hot risotto it will melt - which wouldn't be the end of the world, of course, since you'll still have a wonderfully creamy risotto.
Provided by Emily Weinstein
Categories dinner, lunch, side dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Bring the corn stock or chicken stock to a simmer in a saucepan and keep it simmering as you prepare the risotto.
- Melt 1 tablespoon butter in a wide, high-sided sauté pan over medium-low heat. Add leek and cook, stirring occasionally, until softened but not browned, about 6 minutes. Season with salt and pepper. Add rice and cook, stirring, until grains look slightly translucent.
- Pour in wine and cook, stirring, until it has all been absorbed, about 1 to 2 minutes.
- Add a ladleful of hot corn stock to the rice mixture and cook, stirring constantly, until rice has absorbed all of the stock. Continue cooking, adding ladlefuls of stock whenever rice mixture looks dry and stirring continuously. When half the stock has been added, stir in corn. Continue cooking until all of the stock is incorporated, corn is tender and rice is creamy and tender, about 30 to 40 minutes total.
- Remove risotto from heat and stir in Parmesan and remaining tablespoon of butter. Cover and let stand for 5 minutes.
- In an electric mixer fitted with the whisk attachment, beat cream at high speed until it holds stiff peaks. Uncover risotto, stir vigorously and season to taste with salt and pepper. Immediately before serving, stir in the chives, if using, then gently fold in cream.
- Combine all ingredients with 6 cups water in a large pot. Bring to a boil over high heat. Reduce heat so liquid is simmering; cover pot and let simmer for 30 minutes. Strain through a fine-mesh strainer. Add enough water to bring liquid up to 6 cups.
Nutrition Facts : @context http, Calories 698, UnsaturatedFat 10 grams, Carbohydrate 87 grams, Fat 25 grams, Fiber 6 grams, Protein 28 grams, SaturatedFat 13 grams, Sodium 1572 milligrams, Sugar 15 grams, TransFat 0 grams
FARRO RISOTTO WITH SWEET CORN AND TOMATOES
Here's a heartier, whole-grain alternative to traditional risotto that doesn't require as much attention or stirring. Pearled farro is a must for this recipe; the tough husks have been removed so the grains cook in less time. The farro simmers in a quick homemade corn stock that makes use of the leftover corn cobs and imparts a rich corn flavor. Finally, fresh tarragon gives this risotto a lot of personality, but basil would be a fresh substitute.
Provided by Lidey Heuck
Categories dinner, grains and rice, vegetables, main course, side dish
Time 50m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Using a sharp knife, cut the corn kernels off the cob, cutting as close to the cob as possible. Set the kernels aside and reserve the cobs.
- Make the corn stock: Holding the cobs over a medium saucepan, use a spoon to scrape down the sides of the cobs to release any additional corn and juices. Break the cobs in half and add to the saucepan, along with 8 cups water and 1 teaspoon salt. Bring to a boil, lower the heat, and simmer for 15 minutes before starting the risotto. (Keep the stock and corn cobs simmering while you cook the risotto.)
- While the corn stock simmers, heat the oil and butter in a separate pot or Dutch oven over medium-low heat. Add the leeks and sauté until tender, 5 to 7 minutes. Add the farro and stir for 1 minute. Add the white wine and simmer until most of the liquid has evaporated.
- Increase the heat to medium and gradually add the corn stock, about 1 cup at a time, to the farro mixture. Cook, stirring occasionally, and adding more stock as the farro absorbs it.
- When the risotto has been cooking for 15 minutes, add the tomatoes, corn kernels, 1 teaspoon salt and 1/2 teaspoon pepper. Continue cooking, adding stock as necessary and stirring often, until the farro is tender, 10 to 15 more minutes. (You will use most - if not all - of the corn stock.) The risotto is done when the farro grains are tender and most of the liquid has been absorbed.
- Off the heat, stir in the Parmesan, tarragon and lemon zest. Season to taste with salt and pepper and serve immediately.
CORN AND YELLOW TOMATO RISOTTO WITH SHRIMP
Provided by Marian Burros
Categories dinner, main course
Time 45m
Yield 3 servings
Number Of Ingredients 11
Steps:
- Bring stock to a simmer in a saucepan.
- Chop the onion.
- Heat the oil in a nonstick pot, and saute the onion until it takes on a little color.
- Meanwhile, start scraping corn off the cobs.
- When the onion is ready, stir in the rice until it is well coated.
- Stir in the vermouth, and cook until it has evaporated, a couple of minutes. Continue scraping corn off the cobs.
- When the wine has evaporated, add about a cup of the stock to the rice and cook over medium-high heat, stirring often, until liquid has been absorbed. Repeat until rice is tender but firm.
- Meanwhile, finish scraping corn; wash, trim and coarsely chop the tomatoes.
- After adding next to the last cup of stock, wash, dry and chop the basil. About 2 minutes before the rice is cooked, add corn kernels, tomatoes and basil, and stir well. You may not need to add all of the stock.
- Grate the cheese, and stir into the rice just before serving. Season with pepper.
- Arrange the risotto on a platter, and surround with shrimp.
Nutrition Facts : @context http, Calories 750, UnsaturatedFat 9 grams, Carbohydrate 111 grams, Fat 15 grams, Fiber 8 grams, Protein 39 grams, SaturatedFat 5 grams, Sodium 1325 milligrams, Sugar 15 grams, TransFat 0 grams
More about "risotto with tomatoes and corn recipes"
CORN RISOTTO WITH ROASTED TOMATOES - CELEBRATING …
From celebratingsweets.com
5/5 (6)Total Time 1 hrCategory Dinner, Main, Main Dish, SideCalories 429 per serving
- 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.
SUMMER RISOTTO WITH GRILLED CORN & TOMATOES - LIFE AS …
From lifeasastrawberry.com
5/5 (1)Total Time 1 hrCategory DinnerCalories 553 per serving
- Melt half of the unsalted butter in a large, deep skillet over medium heat. Set the remaining butter aside for later.
- Add onion and garlic and sauté, stirring occasionally, for 2-3 minutes or until onions are translucent.
- Add arborio rice and a pinch of salt to the skillet and stir to combine. Cook, stirring frequently, until rice has absorbed any remaining butter, about one minute.
- Add white wine to skillet to deglaze. Stir to incorporate, scraping any browned bits off the bottom of the pan. Cook, stirring frequently, for 7-10 minutes or until rice has absorbed most of the wine.
SWEET CORN RISOTTO WITH BURSTING TOMATOES - WHOLE AND HEAVENLY …
From wholeandheavenlyoven.com
Reviews 1Total Time 50 minsServings 5Published Jun 20, 2022
RISOTTO WITH CORN, TOMATOES, AND BASIL RECIPE, HOW TO …
From whatscookingamerica.net
CORN & TOMATO RISOTTO RECIPE — CARADIFALCO.COM
From caradifalco.com
LATE SUMMER RECIPE: FARRO RISOTTO WITH CORN AND …
From thekitchn.com
YOU ONLY NEED CUPBOARD STAPLES FOR THESE 34 TASTY RECIPES - MSN
From msn.com
SWEET CORN RISOTTO WITH TOMATO AND BASIL | LISA'S KITCHEN
From foodandspice.com
LATE SUMMER RISOTTO WITH ROASTED TOMATOES, CORN AND …
From howsweeteats.com
CORN RISOTTO WITH ROASTED CHERRY TOMATOES RECIPE | EPICURIOUS
From epicurious.com
SUMMER CORN TOMATO RISOTTO RECIPE | CAKE 'N KNIFE
From cakenknife.com
CORN RISOTTO WITH BLISTERED CHERRY TOMATOES - MY …
From mytherapistcooks.com
PAN-ROASTED CORN RISOTTO RECIPE - SARA JENKINS - FOOD & WINE
From foodandwine.com
RISOTTO WITH TOMATOES AND CORN - THE NEW YORK TIMES
From nytimes.com
TOMATO AND CORN RISOTTO RECIPE - TABLESPOON.COM
From tablespoon.com
INSTANT POT CORN AND TOMATO RISOTTO WITH SHRIMP …
From today.com
SUMMER TOMATO AND CORN RISOTTO - LETTUCE ENTERTAIN YOU
From lettuce.com
ROASTED TOMATO AND CORN RISOTTO | ONE BITE VEGAN
From onebitevegan.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love