Recipe: Risotto with Zucchini, Corn, and Red Pepper

RISOTTO WITH ZUCCHINI, CORN, AND RED PEPPER

7 cups vegetable broth or water
3 tablespoons extra-virgin olive oil
1 medium onion
2 garlic cloves, finely chopped
1 large red bell pepper, cored, seeded and cut into small dice
2 small zucchini, stems trimmed and cut into small dice
2 cups corn kernels, cut from four ears of corn
2 cups arborio rice
1 cup dry white wine
1/2 teaspoon salt (omit if broth is salty)
Freshly ground black pepper
1/4 cup finely chopped fresh parsley
1/4 cup finely shredded fresh basil
1/2 cup grated fresh Parmesan

In a saucepan, bring the broth or water to a simmer. Keep the liquid at a bare simmer while you proceed with the risotto.

In a heavy 4-quart casserole, heat the oil over medium heat. Add the onion, garlic, red pepper, zucchini, and corn kernels and cook, stirring 2 to 3 minutes, until the onion begins to soften.

Add the rice and cook, stirring with a wooden spoon, for about 2 minutes, until the rice is well coated. When the grains become slightly translucent, add the wine and cook, stirring until the liquid is completely absorbed.

Add 1 cup hot broth or water, stirring frequently, until the liquid is almost absorbed, then continue adding a little more than 1/2 cup of liquid at a time, stirring until each is almost completely absorbed. Adjust the heat so that the risotto is always at a gentle simmer. After about 18 minutes, the rice should be pleasantly al dente and creamy at the same time.

Stir in the final 1/4 cup of remaining broth or water and turn off the heat. Add black pepper, parsley, shredded basil leaves and Parmesan and stir to combine with the rice.

Serve risotto as soon as possible, and serve additional Parmesan cheese at the table.

Makes 4 servings
Source: The One-Dish Vegetarian by Maria Robbins