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