SUMMER RISOTTO
This bright, cheerful dish is a taste of summer! It combines two summer favorites in a great tasting dish. Excellent with crusty bread and a tossed salad.
Provided by Kathy W
Categories Other Main Dishes
Time 45m
Number Of Ingredients 11
Steps:
- 1. In a small skillet, saute zucchini in a small amount of oil until just tender.
- 2. Add corn and warm through. Season with salt and pepper to taste. Then set aside.
- 3. Heat 1 - 2 tablespoons of olive oil in a heavy, non-stick 2-quart saucepot. Saute onion in oil until translucent.
- 4. Add rice and stir until grains are coated with oil.
- 5. Add wine (or 1/2 cup of broth if you prefer) and stir constantly until liquid is absorbed.
- 6. Add 1 cup of stock at a time, stirring until liquid is absorbed before adding the next cup. The rice, when done, should be firm with a little bite in the center or al dense. It takes 20 to 30 minutes.
- 7. Turn off heat. Add parmesan, if desired. Stir until melted.
- 8. Remove from heat, add butter and stir quickly until melted.
- 9. Gently stir in the zucchini and corn mixture. Adjust seasoning and serve.
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