Summer Risotto with Tomatoes, Leeks, and Fresh Corn

From The Modern Vegetarian Kitchen by Peter Berley

  • 5 cups vegetable stock
  • 2 tablespoons extra-virgin olive oil
  • 2 cups thinly sliced leeks, white and tender green parts only
  • 1 cup arborio rice
  • ¼ cup dry white wine
  • 2 cups corn kernels
  • 1 pound tomatoes, peeled, seeded, and diced
  • 2 teaspoons minced garlic
  • ½ teaspoon fresh thyme leaves
  • 1 cup torn basil leaves
  • 1 teaspoon unsalted butter (optional)
  • ¼ cup Parmesan cheese (optional)
  • Coarse sea salt
  • Freshly milled black pepper

In a 2-quart saucepan over high heat, bring the stock to a boil. Reduce the heat so the stock maintains a steady simmer.
In a heavy 3-quart pan over medium heat, warm the oil. Add the leeks and sauté for 2 minutes, or until softened. Stir in the rice and sauté for 2 minutes, until the grains are translucent. Pour in the wine and let simmer until absorbed.

Add the corn, tomatoes, garlic, and thyme. Add the stock, ½ at a time, stirring constantly until the liquid has been absorbed before adding each subsequent ½ cup stock. Continue stirring and adding the stock, until the grains are tender and creamy, about 20 to 25 minutes. Add the basil during the last 5 minutes.

Stir in the butter and cheese, if using, and add salt and pepper to taste. Serve immediately.

Serves 4.

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