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

Steps

1. Roasted vegetables:
2. Preheat oven to 450 degrees. Line a baking sheet with parchment paper.
3. Arrange corn kernels and cherry tomatoes on the baking sheet; drizzle oil on the top.