Vegetable Risotto with Corn Broth


Such a delicious vegetarian meal! I’m going to put this corn broth on everything.. really!


  • 2 tablespoons butter
  • 2 cups arborio rice
  • 6 cups vegetable stock
  • 1/2 cup each of diced carrots, diced onions and peas
  • 1/2 teaspoon salt
  • 1 cup fresh or frozen corn
  • 2 cups water
  • Another 1/2 teaspoon salt
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon olive oil
  • 1 clove minced garlic
  • 1 teaspoon sugar

Heat oven to 375°. In a dutch oven, heat butter over medium heat until melted. Add in carrots and onions and saute for 5 minutes, stirring often.  Add in arborio rice, stir and cook for 2 minutes until slightly toasted. Add in the broth, peas and salt. Stir. Bring to a boil and boil for 2 minutes. Turn off heat and cover pan. Carefully place into oven. Bake for 35 minutes and make the corn bisque meanwhile.

Add corn to 2 cups of water in a medium pot. Boil for 10 minutes. Remove from heat and let it cool for a few minutes before adding to blender and blending until smooth. Strain it through a fine mesh strainer. Add in a bit more water if too thick. It should be a fairly thin consistency, slightly thinner than a creamy soup. Add in 1/2 teaspoon of salt, to taste.

In a small separate bowl, whisk together the balsamic vinegar, olive oil, garlic and sugar. Stir.

Serve in shallow bowls with the corn bisque at the bottom, topped with a serving of risotto. Drizzle the balsamic/ oil mixture on top of each bowl. Enjoy!


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