Ingredients
- 4 to 5 cups no-salt-added vegetable or chicken stock
- 2 ounces (1/2 chopped) onion
- 2 teaspoons olive oil
- 3 large ears of corn (2 cups corn kernels)
- 1 cup arborio rice
- ½ cup dry vermouth
- 8 ounces ripe tomatoes — yellow if possible
- Several sprigs fresh basil to yield 1/4 cup chopped
- 2 ounces Parmigiano Reggiano (1/2 cup plus 2 tablespoons coarsely grated)
- Freshly ground black pepper to taste
- 10 ounces cooked peeled shrimp
- Nutritional Information
Nutritional analysis per serving (3 servings)
784 calories; 11 grams fat; 4 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 133 grams carbohydrates; 12 grams dietary fiber; 15 grams sugars; 41 grams protein; 164 milligrams cholesterol; 450 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
3 servings
Preparation
- Bring stock to a simmer in a saucepan.
- Chop the onion.
- Heat the oil in a nonstick pot, and saute the onion until it takes on a little color.
- Meanwhile, start scraping corn off the cobs.
- When the onion is ready, stir in the rice until it is well coated.
- Stir in the vermouth, and cook until it has evaporated, a couple of minutes. Continue scraping corn off the cobs.
- When the wine has evaporated, add about a cup of the stock to the rice and cook over medium-high heat, stirring often, until liquid has been absorbed. Repeat until rice is tender but firm.
- Meanwhile, finish scraping corn; wash, trim and coarsely chop the tomatoes.
- After adding next to the last cup of stock, wash, dry and chop the basil. About 2 minutes before the rice is cooked, add corn kernels, tomatoes and basil, and stir well. You may not need to add all of the stock.
- Grate the cheese, and stir into the rice just before serving. Season with pepper.
- Arrange the risotto on a platter, and surround with shrimp.
45 minutes
Dining and Cooking