This is a surprisingly delicious take on the classic risotto. The addition of vegetables and tomato makes for an intensely flavorful combination, while the arborio rice base lends the classic risotto texture to the dish. Adapted from Moosewood Low-Fat Favorites.
Ingredients
2 cups tomato juice
1/2 cup white wine
2-3 cups vegetable stock
3 cups corn kernels
1 cup onions, minced
1 clove garlic, minced
olive oil
1.5 cups arborio rice
2 cups zucchini, diced
1 cup chopped tomatoes
2 T fresh basil
1/2 cup grated parmesian
salt and pepper to taste
Instructions
1) combine tomato juice and stock in a pot and bring to a simmer
2) puree 1.5 cups corn with 1 cup broth mixture, then re-combine with simmering broth. set aside rest of corn.
3) in large pot, saute onion and garlic on medium heat until softened, about 5 minutes.
4) reduce heat to medium low and stir in rice - stir for 1-2 minutes until the rice is coated with oil
5) ladle white wine into rice and stir constantly for several minutes until the liquid has been absorbed.
6) add zucchini and one cup of broth. as broth is absorbed, continue to add more liquid one cup at a time, stirring frequently, until all of the broth has been absorbed and the rice is tender but firm.
7) add the rest of the corn, chopped tomatoes, and basil, and cook for another few minutes.
8) take off of heat and stir in parmesian. serve immediately.
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