Roasted Tomato and Corn Risotto with Arugula Basil Pesto
Description
Risotto is a creamy rice dish that originates in northern Italy. This version uses either vegetable or chicken stock, onion, corn, cherry tomatoes, arugula and avocado. Serve it as a side or as the main dish.
Ingredients
Roasted Vegetables:
1⁄4 c. raw corn kernels
2 c. cherry tomatoes
2 T. olive oil
Arugula Basil Pesto:
3 cloves garlic
2 c. packed fresh basil leaves
4 c. packed arugula leaves
1⁄4 c. olive oil
1⁄4 c. rice vinegar
Kosher salt
Risotto:
6 c. vegetable or chicken stock
1⁄4 c. olive oil
1 yellow onion, finely diced
1½ c. Arborio rice
1 c. raw corn kernels
Kosher salt
2 c. fresh arugula
1 avocado, peeled and diced
1 t. olive oil
Kosher salt
small fresh basil leaves, for garnish
Directions
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Roasted vegetables:
Preheat oven to 450 degrees. Line a baking sheet with parchment paper.
Arrange corn kernels and cherry tomatoes on the baking sheet; drizzle oil on the top.
Arugula basil pesto:
Bring a small pot of water to a boil. Fill a bowl with ice and water. Add garlic cloves to the boiling water; after 20 seconds, add basil and arugula; blanch 8 - 10 seconds. Scoop out basil, arugula, and garlic with a large strainer; immediately plunge into the ice water.
Wring out the herbs of the extra water; put them in a blender with the blanched garlic, olive oil, and vinegar; puree on high until smooth; season with salt; set aside.
Risotto:
In a medium pot, heat stock over medium-low heat.
In a large heavy pan, heat olive oil over medium heat; add onion; cook, stirring often, 5 minutes, until soft. Add rice; cook, stirring 2 - 3 minutes until rice is translucent, except for a white center.
Start adding the hot stock 1 c. at a time, while continually stirring with a wooden spoon. As stock is absorbed, add another cup. Continue until all stock has been incorporated and rice is cooked to al dente, about 20 minutes. In the final minute, add corn. Remove from heat; stir in basil arugula pesto; season with salt.
Seven minutes before risotto is finished, put tomatoes and corn in the oven; roast 7 minutes, until sizzling and golden. The tomatoes will burst.
In a small bowl, gently toss the arugula and avocado with olive oil and a little salt.
Spoon risotto into bowls; top with salad and roasted cherry tomatoes. Garnish with the roasted corn and fresh basil leaves, if desired.
6-8 servings.