Fresh Corn Risotto With Basil, Tomato And Lime

Ingredients

• 1 cup ripe tomatoes, seeded, peeled and diced
• 2 tablespoons chopped fresh basil
• 1 tablespoon fresh lime juice
• ¼ teaspoon salt
• 5 cups chicken stock
• 2 cups corn cut from 4 or 5 large ears
• 2 tablespoons butter, preferably unsalted
• ½ cup finely chopped scallions, white part only
• 1 ½ cups Arborio rice or American medium-grain rice
• ½ cup dry white wine
• Salt and freshly ground black pepper
• Grated Parmesan cheese

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    500 calories; 10 grams fat; 4 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 83 grams carbohydrates; 4 grams dietary fiber; 10 grams sugars; 15 grams protein; 24 milligrams cholesterol; 592 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Combine tomatoes, basil, lime juice and salt. Bring stock to simmer. Puree 1 cup of corn in food processor. Heat butter in large saucepan or skillet over medium heat until foam subsides, then add scallions, stirring until they are translucent, about 5 minutes. Add rice, and stir to coat it with butter before adding wine. Cook, stirring until absorbed.
2. Add 1 cup of chicken stock, and cook, stirring over medium-low heat until stock is absorbed. Add remaining stock, 1/2 cup at a time, reserving at least 1/2 cup for Step 3. Cook and stir until liquid is almost completely absorbed before adding more. Continue until rice is almost tender, about 15 minutes.
3. Stir in pureed corn with another 1/2 cup of stock. Continue to cook, stirring and adding stock as needed until rice is al dente, 5 to 10 minutes more. Stir in corn kernels and fresh tomato mixture. Season with salt and pepper, spoon into warmed soup bowls, and sprinkle each serving with grated Parmesan cheese.