Fresh Corn Risotto With Basil, Tomato And Lime

Name: Fresh Corn Risotto With Basil, Tomato And Lime
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup ripe tomatoes, seeded, peeled and diced; 2 tablespoons chopped fresh basil; 1 tablespoon fresh lime juice; 1/4 teaspoon salt; 5 cups chicken stock; 2 cups corn cut from 4 or 5 large ears; 2 tablespoons butter, preferably unsalted; 1/2 cup finely chopped scallions, white part only; 1 1/2 cups Arborio rice or American medium-grain rice; 1/2 cup dry white wine; Salt and freshly ground black pepper; Grated Parmesan cheese

Servings: persons

1 cup ripe tomatoes, seeded, peeled and diced
2 tablespoons chopped fresh basil
1 tablespoon fresh lime juice
1/4 teaspoon salt
5 cups chicken stock
2 cups corn cut from 4 or 5 large ears
2 tablespoons butter, preferably unsalted
1/2 cup finely chopped scallions, white part only
1 1/2 cups Arborio rice or American medium-grain rice
1/2 cup dry white wine
Salt and freshly ground black pepper
Grated Parmesan cheese

1
Combine tomatoes, basil, lime juice and salt.
2
Bring stock to simmer.
3
Puree 1 cup of corn in food processor.
4
Heat butter in large saucepan or skillet over medium heat until foam subsides, then add scallions, stirring until they are translucent, about 5 minutes.
5
Add rice, and stir to coat it with butter before adding wine.
6
Cook, stirring until absorbed.
7
Add 1 cup of chicken stock, and cook, stirring over medium-low heat until stock is absorbed.
8
Add remaining stock, 1/2 cup at a time, reserving at least 1/2 cup for Step 3.
9
Cook and stir until liquid is almost completely absorbed before adding more.
10
Continue until rice is almost tender, about 15 minutes.
11
Stir in pureed corn with another 1/2 cup of stock.
12
Continue to cook, stirring and adding stock as needed until rice is al dente, 5 to 10 minutes more.
13
Stir in corn kernels and fresh tomato mixture.
14
Season with salt and pepper, spoon into warmed soup bowls, and sprinkle each serving with grated Parmesan cheese.

912

kcal

Calories

Fat

Carbs

102

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup ripe tomatoes, seeded, peeled and diced, 2 tablespoons chopped fresh basil, 1 tablespoon fresh lime juice, 1/4 teaspoon salt, and more.

Yes, Fresh Corn Risotto With Basil, Tomato And Lime falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!