Sweet Corn Risotto with Zucchini & Cherry Tomatoes

Sweet summer corn (blended right into the broth) gives this risotto natural sweetness and creaminess without any cream at all. Topped with roasted cherry tomatoes and fresh basil, it's a celebration of peak-season produce.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 people
Course: Main Course
Cuisine: Italian
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pint cherry tomatoes, halved
  • Salt and pepper, to taste
  • 4 ears fresh sweet corn, shucked
  • 1 zucchini, diced
  • 3 cubes vegetable bouillon
  • 5 cups water
  • 3 cloves garlic, minced
  • 1½ cups Arborio rice
  • 1 cup vegan parmesan
  • Fresh basil, cut into ribbons

Equipment

  • Chef's knife
  • Cutting board
  • Blender
  • Large pot or Saladmaster pot
  • Measuring cups
  • Wooden spoon or silicone spatula

Method
 

  1. Cut kernels off the corn cobs. Blend about 1 cup of the kernels with 1 cup of water.
  2. Combine all ingredients (blended corn, remaining kernels, zucchini, bouillon, water, garlic, and rice) and cook until the rice is tender and creamy.
  3. Top with roasted cherry tomatoes and fresh basil.

Notes

Recipe courtesy of Saladmaster Foodture: Cooking for a Healthy Future. Visit foodture.blogspot.com for more.

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