Family Cookbook
source Adapted from Cooking Light
Jim makes this to go with summer barbecues at Fallen Leaf... Steak or chicken plus this and a salad and the meal is ready. (The original recipe also has roasted red pepper and Jim has not done that, but we must try it.) ...and we have been know to substitute frozen petite white corn kernels and blanched asparagus for the grilled corn and asparagus. Serves 8.
Required Ingredients
| 2 | | Ears white corn |
| 1 | Bunch | Asparagus spears |
| 1 | Cup | Water |
| 4 | Cup | Vegetable broth |
| 2 | Tablespoon | Olive oil |
| 1 | Cup | Minced onion |
| 2 | Tablespoon | Minced shallots |
| 1 | Teaspoon | Minced garlic |
| 2 | Cup | Uncooked Arborio rice |
| 1 | Cup | Dry white wine |
| ¼ | Cup | Grated fresh parmesan cheese |
| 1 | Tablespoon | Minced fresh chives |
| 1 | Tablespoon | Minced fresh parsley |
| 2 | Teaspoon | Dried oregano |
| 2 | Teaspoon | Dried thyme (or fresh) |
Preparation Instructions
- Roast the ears of corn and the asparagus spears. Cut corn kernels from ears and cut asparagus spears into half inch diagonal sections. Set vegetables aside.
- Bring water and broth to simmer in a medium saucepan. Do not boil. Keep warm over low heat.
- Heat olive oil in a large wok-type pan over medium-high heat. Add onion, shallots, and garlic; saute 3 minutes. Add rice, cook 2 minutes. Stir in wine; cook 5 minutes or until liquid is nearly absorbed, stirring constantly. Add warm broth, 1 cup at a time, stirring constantly; cook until each portion of broth is absorbed before adding the next cup...about 20 minutes. Stir in the roasted vegetables, cheese, and herbs. Cook and additional 2 minutes, stirring constantly.