Sunday, July 12, 2009

Sweet Corn and Roasted Red Pepper Risotto

Were going on our second week without our CSA basket and I’m ashamed to admit I haven’t eaten anything green all weekend. I searched the freezer and came up with frozen shelled edamame, so I replaced some of the corn with it :-)  Thankfully the CSA starts back up this Thursday for us!!

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Served with one of the best wines we’ve had all summer (purchased at Wine Authorities). It’s light and refreshing and full of lightly sweet zippiness.

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  • 2 cups  water
  • 2 1/2 cups chicken broth
  • 2  teaspoons  olive oil
  • 1  cup  uncooked Arborio or other short-grain rice
  • 1  teaspoon  ground cumin
  • 1  teaspoon  ground coriander (optional)
  • 4  garlic cloves, minced
  • salt and pepper, to taste
  • 3 ounces goat cheese
  • 1/4  to 1/2 teaspoon hot sauce
  • 2  cups  frozen whole-kernel corn
  • 3/4  cup  chopped bottled roasted red bell peppers
  • 3 tablespoons fresh basil, chopped

Combine water and broth in a medium saucepan; bring to a simmer (do not boil). Keep broth mixture warm over low heat.

Heat oil in a large saucepan over medium-high heat. Add rice, cumin, coriander (if desired), and garlic; sauté 1 minute. Sprinkle with salt and pepper. Stir in 1/2 cup broth mixture; cook 2 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of liquid is absorbed before adding the next (about 20 minutes total).

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Stir in the onions, cheese, hot sauce, corn, and bell peppers; cook 3 minutes or until thoroughly heated.

Recipe courtesy of Cooking Light

The veggie garden coming is along.

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Our first red tomatoes, ready to pick any day now.

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Big green tomatoes, hope they turn red soon!

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And the crepe myrtle blooming magnificently.

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1 comment:

Karine said...

This risotto looks great!