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Family Cookbook
Jim's Summer Risotto
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

Ears white corn
BunchAsparagus spears
CupVegetable broth
TablespoonOlive oil
CupMinced onion
TablespoonMinced shallots
TeaspoonMinced garlic
CupUncooked Arborio rice
CupDry white wine
¼CupGrated fresh parmesan cheese
TablespoonMinced fresh chives
TablespoonMinced fresh parsley
TeaspoonDried oregano
TeaspoonDried thyme (or fresh)

Preparation Instructions

  1. 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.
  2. Bring water and broth to simmer in a medium saucepan. Do not boil. Keep warm over low heat.
  3. 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.