Corn Risotto with Cherry Tomatoes
Risotto is one of those dishes that you wonder where has it been all your life. I did not grow up eating risotto, but once I tasted the creamy, delicious, comforting flavors of this dish, there was no turning back. It is on the menu to stay. In this dish we add corn for texture and cherry tomatoes to make it come alive.
4 cups vegetable stock
2 tablespoons Earth Balance
1/4 cup finely chopped onion
2 large garlic cloves, minced
1 cup Arborio rice
1/4 teaspoon salt
1 cup thawed frozen corn
1/2 cup cherry tomatoes, halved
1/2 cup crushed tomatoes
1/2 cup cashew cream
1 tablespoon nutritional yeast
1/2 teaspoon sweet basil
1 tablespoon minced parsley
In a pot, heat vegetable stock.
In a separate pot, sauté onion in the Earth Balance until tender, add the minced garlic and sauté for another minute.
Next add the Arborio rice and stir to coat the rice.
Then add about 1 cup of the hot vegetable stock to the rice. Set timer for 20 minutes. Stir the rice periodically while slowly adding the rest of the broth as needed.
When the 20 minutes are up, add crushed tomatoes, cashew cream, basil, and nutritional yeast flakes. Gently stir to combine. Fold in the corn and cherry tomatoes. Garnish with fresh parsley. Serve immediately.