Creamy risotto with bursts of fresh corn topped with tender asparagus and finished with a sprinkling of mint. An elevated summertime dish that is so delicious and incredibly easy to make.
INGREDIENTS – serves 2
5c broth or water
1 shallot, chopped
2 garlic cloves, minced
1 corn cob, kernels cut off
Pinch red pepper flakes – optional
1c arborio rice, dry
1/4c white wine or broth
1/2 lemon, zested
1/4c parmesan, grated
1 bundle asparagus, ends trimmed
2T olive oil
Fresh mint, torn/chopped
Preheat oven to 375°F and bring broth to a boil then reduce to a simmer.
Saute shallot and garlic in butter on med-high with a touch of salt then add corn, thyme and pepper flakes, stir then cook 2-3 minutes. Stir in the rice, cook 1-2 minutes. Deglaze with wine, scraping all the bits off the bottom, once the liquid has simmered off, reduce the heat to medium then pour in your first ladle of broth. Stir occasionally until the liquid has absorbed then add another ladle or 2 of broth. Continue this process until all of the liquid has been poured into the rice and absorbed and the rice is perfectly al dente.
Meanwhile, toss asparagus in olive oil with a pinch of salt and pepper then roast on a baking sheet for 8-10 minutes.
Top risotto with asparagus then finish with a little fresh mint.