Corn Pesto Risotto

Prep Time: 15 mins | Cook Time: 20 min | Course: Dinner | Serves: 6

Sweet Summer corn risotto with swirls of basil pesto and fresh mozzarella cheese. Homemade pesto is linked below just incase your inundated with basil.

2 Tablespoon olive oil 

1 onion, diced 

2 cups Arborio rice

Salt and pepper, to taste 

½ cup butter 

3 cloves garlic, minced 

1 quart chicken stock 

1 cup heavy cream 

2 cups corn shaved off the cob (or frozen kernels is fine)

4 oz fresh mozzarella pearls or sliced

¼ cup basil pesto, homemade or commercially made is fine

Fresh basil leaves, for garnish 

Stir onion and Arborio rice in the olive oil in a large skillet over medium heat until the onion is translucent and soft. Season with salt and pepper and stir in the butter and garlic. When the butter has melted, pour small amounts of chicken stock at a time while stirring occasionally, adding more as it is absorbed. Stir in the cream and corn, cooking until it has absorbed the cream. Taste for seasoning, then swirl in pesto and top with fresh mozzarella cheese pearls or slices. Place a lid over to keep warm with the heat off until ready to serve. Garnish with basil leaves before serving.

Homemade Pesto: https://denosdiner.com/dinner/pesto