Ingredients
- 4 Cups Vegetable Stock
- 2 TBSP Olive Oil
- 1 1/2 Cups Chopped Onion
- 4 Cloves Garlic, minched
- 1 Cup Arborio Rice
- 3 Ears Corn, kernels cut from boiled ears
- 3/4 Cup Parmesan cheese, shaved or larger sized shreds
Recipe Description
Delicious use of summer corn. This makes a great side dish for any elegant dinner or summer bbq/picnic. A creamy blend of the yummiest of flavors. Sweet juicy corn paired with warm your belly risotto and lets not forget lots of parmesan cheese. I just love summer corn and this dish really highlights all of its sweetness.
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