Sweet Corn Risotto with Roasted Cherry Tomatoes

Sweet Corn Risotto with Roasted Cherry Tomatoes
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

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. 

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