Grilled Corn and Pepper Risotto with Toasted Walnuts
3 tablespoons unsalted butter, divided
2 tablespoons extra virgin olive oil
4 large shallots, sliced thin
3 cloves garlic, minced
6 ears grilled corn, cut off the cob
1 large grilled red pepper, skin and seeds removed, diced
1 cups spinach, washed and shredded with a knife
1 cup toasted walnuts, roughly chopped
1 1/2 cups arborio rice
1 cup dry white wine
5 1/2 cups vegetable stock
1 cup freshly grated Parmesan cheese
salt and pepper to taste
1. In a a medium sized stock pot, keep the vegetable stock warm.
2. In a large stock pot, melt 2 tablespoons butter and 2 tablespoons olive oil. Cook the shallots for about 3-4 minutes on medium heat, until soft. Add the garlic and cook for an additional 30 seconds. Add the rice and cook in the shallots and garlic for about 5 minutes.
3. Add the wine and stir constantly for about 2 to 3 minutes, until the wine is absorbed. Add 1 cup stock, stirring constantly, until the stock is absorbed. Continue adding the stock, 1 cup at a time, and stirring constantly waiting for the stock to absorb before adding more. When the rice is tender, the risotto is done.
4. Stir in the shredded spinach, parmesan cheese, and remaining 1 tablespoon of butter. Stir in the corn and red pepper and season with salt and pepper to taste. Top with chopped walnuts and additional Parmesan cheese.
Some other recipes you may enjoy:
Grilled Corn Pasta with Roasted Garlic, Tomatoes, and Spinach
Spring Vegetable Risotto
Sun Dried Tomato Spinach Risotto