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Summer Risotto with Tomatoes, Leeks, and Fresh Corn

Aza Brimhall
  • 2 minutes
  • Serves 4

INGREDIENTS

5 cups

Vegetable stock

2 tbsps

Olive oil

2 cups

Thinly sliced leeks

1 cup

Arborio rice

1/4 cup

Dry white wine

2 cups

Corn kernals

1 Lb

Tomatoes, seeded and diced

2 tsps

Minced garlic

1/2 tsp

Fresh thyme leaves

1 cup

Torn basil leaves

1 tsp

Butter

1/4 cup

Parmesan cheese

Course sea salt

Black pepper