Add summer veggies corn, bell peppers, green onions and basilfor a seasonal risotto.
The basil in the garden is so full, it’s spilling over the garden bed walls!
Even the monster cucumber plant can’t keep it down.
Elise Bauer
Here’s a simple risotto that showcases the best of the summer vegetablesbell peppers, corn, and basil.
Enjoy itnow, while we still have a few days of summer left!
In another pot, heat the olive oil over medium-high heat.
Elise Bauer
When the olive oil is shimmery hot, add the garlic and saute until fragrant, about 30 seconds.
Stir in the rice and coat with the olive oil.
Add the white wine to the rice and stir.
Elise Bauer
From this point on, you will be stirring the risotto rice almost constantly.
Add a cup of the hot water to the pot.
Add a generous pinch of salt.
Elise Bauer
Add another cup of hot water and repeat.
When the second cup of water is absorbed, add the corn and red bell pepper.
Add another cup of water and stir until it is absorbed.
Elise Bauer
Repeat with another cup of water and another healthy pinch of salt.
When the rice reaches this stage, stir in the green onions and grated parmesan.
When the water has been completely absorbed, add a little more water so the risotto is loose.
Elise Bauer
The risotto should fill a bowl, not sit on a plate.
Once the butter has melted, serve at once.
Elise Bauer
Elise Bauer
