Summer Risotto Recipe

Summer Risotto RecipePhoto by: Taste of Home Summer Risotto Recipe Rating 0

My mom always made this hearty dish to use up late summer garden vegetables. Often, I’ll add sautéed mushrooms and serve it as an entrée with crusty bread and a salad.—Shirley Hodge, Bangor, Pennsylvania

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Summer Risotto Recipe
  • Prep: 25 min. Cook: 30 min.
  • Yield: 12 Servings
25 30 55

Ingredients

  • 5-1/2 to 6 cups reduced-sodium chicken broth
  • 1 small onion, finely chopped
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 2 cups uncooked arborio rice
  • 3 large tomatoes, chopped
  • 2 cups fresh or frozen corn, thawed
  • 1/2 cup crumbled feta cheese
  • 2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
  • 2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
  • 2 tablespoons minced fresh basil or 2 teaspoons dried basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Shredded Parmesan cheese

Directions

  • In a large saucepan, heat broth and keep warm. In a large skillet, saute onion in oil and butter until tender. Add rice; cook and stir for 2-3 minutes or until lightly browned. Stir in 1 cup warm broth. Cook and stir until all of the liquid is absorbed.
  • Add remaining broth, 1/2 cup at a time, stirring constantly. Allow the liquid to be absorbed between additions. Cook until risotto is creamy and rice is almost tender (total cooking time will be about 20 minutes).
  • Add the tomatoes, corn, feta cheese, herbs, salt and pepper; heat through. Sprinkle with Parmesan cheese. Serve immediately. Yield: 12 servings.

Nutritional Facts 2/3 cup equals 202 calories, 4 g fat (2 g saturated fat), 5 mg cholesterol, 366 mg sodium, 35 g carbohydrate, 2 g fiber, 6 g protein.

Originally published as Summer Risotto in Country Woman August/September 2011, p34

Tip

Parmesan Pointers

When a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.

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Summer Risotto Recipe

Summer Risotto

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