Corn Risotto with Spinach and Tomato.
My Corn Risotto with Spinach and Tomato is another late summer supper that takes minutes to prepare. Fresh organic corn is in season now, along with the abundance of organic tomatoes and spinach! You can make a broth from corn cobs, leek greens, celery and carrots along with aromatic herbs on hand or you can use premade broth. I loved the idea of making a corn cob broth so that is what I did after removing the corn kernels from 3 steamed organic corn cobs. I like to steam the corn first so that the kernels can be more easily cut from the cobs. Just one cup of arborio or carnaroli rice is all you need for this dish.
Here are the simple ingredients:
3 organic corn, steamed, kernels removed from cobs, set aside( keep the cobs for broth)
Now make the broth in a stock pot with the corn cobs, leek greens, celery and carrots, water and savory herbs and Italian seasoning. Bring to a boil and simmer while you prepare risotto.
Extra virgin olive oil
1/2 organic leek, chopped
1 cup arborio rice
Reserved steamed corn kernels
Salt and pepper to taste
1/2 cup wine
1 teaspoon chopped Calabrian peppers
5 ounces or so of organic spinach, chopped
2 medium organic tomatoes, chopped
Chopped organic carrots taken from broth
1/2 cup unsalted butter
1/2 cup grated parmesan or Romano cheese
In a chef’s pan, heat oil to medium high
Sauté the leeks and add the rice, corn kernels, salt and pepper
Stir in the wine and let the rice absorb it
Pour 1 cup of hot broth into the rice mixture
Add the Calabrian peppers, spinach and tomatoes
Stir frequently and as the rice absorbs the liquid add more broth
Reduce to simmer and add more broth as needed
Simmer for about 10 more minutes
Remove from heat and add the butter and cheese
Let rest before serving and Enjoy!!
Serve this Corn Risotto with Spinach and Tomato as a vegetarian main or with protein of choice!
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