Basil Pesto Corn Risotto

Serves 4 · 15 min prep · 35 min cook

Ingredients

• 1 1/2 cups arborio rice
• 2 cups fresh corn kernels
• 2 cups packed fresh basil leaves
• 3/4 cup Parmesan cheese, grated
• 1/4 cup pine nuts
• 3 garlic cloves
• 1/3 cup plus 2 tbsp extra-virgin olive oil
• 5 cups vegetable broth
• 1 large shallot, finely chopped
• 1/2 cup dry white wine
• 1 tbsp lemon juice
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp unsalted butter

Instructions

1. 1Warm the vegetable broth in a saucepan over medium-low heat until steaming; keep it hot but not boiling while you cook. In a food processor, combine the basil leaves, pine nuts, garlic cloves, grated Parmesan, lemon juice, and salt; pulse until coarsely chopped.
2. 2With the processor running, slowly drizzle in the olive oil until the pesto is smooth and bright green; taste and adjust salt, then set aside. Heat a wide heavy pot or Dutch oven over medium heat and add the remaining olive oil.
3. 3Add the chopped shallot and cook, stirring often, until translucent and soft, about 3 minutes; do not brown. Stir in the arborio rice and toast it, stirring constantly, until the edges look translucent and the grains smell nutty, about 2 minutes.
4. 4Pour in the white wine and stir until it is mostly absorbed and the alcohol scent fades. Begin adding the hot broth one ladleful at a time, stirring frequently and waiting until each addition is nearly absorbed before adding the next.
5. 5Continue this process for about 15 minutes, keeping the risotto at a gentle simmer. Stir in the fresh corn kernels and keep adding broth and stirring until the rice is creamy and al dente, about 5 to 7 minutes more.
6. 6Remove the pot from heat. Fold in the butter, most of the prepared basil pesto, and a generous grind of black pepper until the risotto is glossy and fragrant.
7. 7Taste and season with remaining salt if needed. Let the risotto rest off heat for 1 minute so it thickens slightly.
8. 8Spoon into warm bowls, swirl a little extra pesto on top of each serving, and finish with a sprinkle of Parmesan and a few torn basil leaves if desired. Serve immediately while creamy.