Sweet Corn Basil Risotto with Lemon Zest and Toasted Pine Nuts

Ingredients

• •1 cup Arborio rice
• •4 cups vegetable stock, warmed
• •1 cup fresh sweet corn kernels (about 2 ears)
• •1 small onion, finely diced
• •2 garlic cloves, minced
• •1/2 cup dry white wine
• •1/2 cup grated Parmesan cheese
• •1/4 cup fresh basil leaves, chopped
• •1 tablespoon lemon zest
• •2 tablespoons toasted pine nuts
• •3 tablespoons unsalted butter
• •2 tablespoons olive oil
• •Salt to taste
• •Black pepper to taste

Instructions

1. 1

   Heat the vegetable stock in a saucepan over low heat and keep it warm throughout the cooking process.

2. 2

   In a large skillet or wide saucepan, heat the olive oil and 1 tablespoon of butter over medium heat. Add the finely diced onion and cook until softened, about 3-4 minutes.

3. 3

   Stir in the minced garlic and cook for an additional 1 minute until fragrant.

4. 4

   Add the Arborio rice to the skillet and stir to coat the grains in the oil and butter. Toast the rice for 2-3 minutes until it becomes lightly translucent around the edges.

5. 5

   Pour in the white wine and stir constantly until it is mostly absorbed by the rice.

6. 6

   Begin adding the warm vegetable stock, one ladle at a time, stirring frequently. Allow each ladleful of stock to be absorbed before adding the next. Continue this process for about 18-20 minutes, or until the rice is creamy and tender but still has a slight bite.

7. 7

   When you add the final ladle of stock, stir in the sweet corn kernels and cook for 2-3 minutes until the corn is just cooked through.

8. 8

   Remove the skillet from heat and stir in the remaining butter, grated Parmesan cheese, lemon zest, and chopped basil. Season with salt and black pepper to taste.

9. 9

   Transfer the risotto to serving bowls and garnish with toasted pine nuts. Serve immediately and enjoy!