BasilCornElectric Oil Core SkilletRiceTomatoes Sweet Corn Risotto with Roasted Cherry Tomatoes Cuban October 4, 2018October 4, 2018 1 Min Read Sweet Corn Risotto with Roasted Cherry Tomatoes Ingredients For the roasted tomatoes 1 pint cherry tomatoes, halved 2 tbs olive oil salt and pepper, to taste 4 ears of fresh sweet corn, shucked 3 cubes vegetable broth For the risotto 5 cups water 3 cloves garlic, minced 1 1/2 cups Arborio rice 1 cup Parmesan cheese salt and pepper, to taste fresh basil, cut into ribbons instructions To make the roasted tomatoes Preheat the EOS to 380 degrees F. Add oil, halved cherry tomatoes, and salt and pepper on cook for 15-20 minutes. Set aside to cool once done. Cut the kernels off of the 4 corn cobs. Blend ~1 cup of the kernels in a blender with one cup of water Add all the ingredients into the electric skillet, set the probe to Rice 1. Top the risotto with roasted cherry tomatoes and fresh basil.