Roasted Corn and Cherry Tomato Risotto with Brown Butter

December 10, 2013

I love risotto for breakfast, lunch or dinner. Now I try tossing whatever I can to see what works together and this Roasted Corn and Cherry Tomato Risotto with Brown Butter does just that. It’s great because the crunchy sweet corn and cherry tomatoes really give it some dimension and added flavor. Add that brown butter over the top and mmm mmm this one’s a winner!

3 ears of fresh corn (shucked, washed and patted dry)
olive oil for brushing
4-5 cups chicken stock
5 tbsp butter, divided
1 tablespoon vegetable oil
1 shallot, minced
3 cloves garlic, minced
1 1/2 cups Arborio rice
3/4 cup dry white wine
14 cherry tomatoes, quartered
1/2 cup freshly grated Parmigiano-Reggiano cheese
1 tbsp fresh parsley
salt and white pepper to taste

Heat oven to 400 degrees. Bring water to boil in an 8 quart saucepan, add corn to water and boil for 5 minutes. Remove from water, place on a baking sheet and let cool. Lightly brush corn with olive oil,...
See the full directions on my site

Nutritions

Calories
899

Sodium
500mg
20% DV

Fat
39g
61% DV

Protein
25g
50% DV

Carbs
97g
33% DV

Fiber
13g
54% DV

Dinner Italian