New World Risotto with Carrot-Corn Broth Recipe

Name: New World Risotto with Carrot-Corn Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup minced onions; 1/4 cup slivered garlic; 4 tablespoons olive oil; 1 1/2 cups Arborio rice; 1 teaspoon toasted whole cumin seed; 1/4 teaspoon crushed red pepper flakes; 1/2 cup dry white wine; 5 to 6 cups hot corn or vegetable stock; 2 cups fresh sweet corn kernels, cut from the cob; 1/2 cup diced tomatillos; 1/4 cup diced red peppers; 1/4 cup diced yellow peppers; 1/2 cup sliced green beans, sliced to make tiny rounds; 1/2 cup diced yellow squash; 1/2 cup freshly grated Dry Jack, Parmesan or Asiago or a combination; 1/4 cup chopped fresh cilantro; Kosher salt and freshly ground black pepper; Carrot-Corn Broth, recipe follows; Garnish: Deep fried basil sprigs; 4 cups fresh sweet corn kernels (4 large ears) to yield 1 cup juice; 3/4 pound carrots to yield 1 cup juice; 1 1/2 tablespoons softened butter or olive oil; Drops hot sauce, to taste; Salt and freshly ground pepper; Rich vegetable stock

Servings: persons

1 cup minced onions
1/4 cup slivered garlic
4 tablespoons olive oil
1 1/2 cups Arborio rice
1 teaspoon toasted whole cumin seed
1/4 teaspoon crushed red pepper flakes
1/2 cup dry white wine
5 to 6 cups hot corn or vegetable stock
2 cups fresh sweet corn kernels, cut from the cob
1/2 cup diced tomatillos
1/4 cup diced red peppers
1/4 cup diced yellow peppers
1/2 cup sliced green beans, sliced to make tiny rounds
1/2 cup diced yellow squash
1/2 cup freshly grated Dry Jack, Parmesan or Asiago or a combination
1/4 cup chopped fresh cilantro
Kosher salt and freshly ground black pepper
Carrot-Corn Broth, recipe follows
Garnish: Deep fried basil sprigs
4 cups fresh sweet corn kernels (4 large ears) to yield 1 cup juice
3/4 pound carrots to yield 1 cup juice
1 1/2 tablespoons softened butter or olive oil
Drops hot sauce, to taste
Salt and freshly ground pepper
Rich vegetable stock

1
Saute the onions and garlic in the olive oil in a deep saucepan over moderate heat until soft but not brown.
2
Add the rice, stir to coat with oil and saute until rice is opaque, about 3 minutes.
3
Add the cumin seed and pepper flakes.
4
Add the wine and cook until all the liquid is absorbed.
5
Add the hot stock in 1/2 cup portions, stirring after each addition until liquid is almost absorbed.
6
When the risotto is almost done, and you judge that only a couple more additions are needed, add the corn, tomatillos, peppers, beans and squash.
7
Continue stirring and adding last of stock until vegetables are tender and rice is creamy but not over-cooked.
8
Stir in the cheese and cilantro and correct seasoning with salt and pepper.
9
Scoop into the center of warm soup bowls surrounded by a small ladle of the carrot-corn broth.
10
Top with basil sprig and serve immediately.
11
In a centrifugal juicer, juice the corn and carrots.
12
Add juices to a saucepan and warm over moderate heat just below the simmer.
13
Whisk in butter, drops of hot sauce and salt and pepper to taste.
14
Thin if desired with a little vegetable stock.
15
Keep warm.
16
Note: For variation you can add poached garlic to the carrots to be juiced; substitute red bell pepper juice for some of the carrot or add an infusion of saffron simmered for a few minutes in a little white wine.
17
If I feel really decadent I substitute 2 teaspoons of truffle oil for the butter.

911

kcal

Calories

Fat

149

Carbs

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 25 ingredients. The key ingredients include: 1 cup minced onions, 1/4 cup slivered garlic, 4 tablespoons olive oil, 1 1/2 cups Arborio rice, and more.

Yes, New World Risotto with Carrot-Corn Broth falls under the Soups & Stews 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!

New World Risotto with Carrot-Corn Broth

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions