Summer Farmers' Market Risotto

I was stunned with the incredibly summer-vegetable fresh taste of this dish!  I don't know if I got my hands on some wonderfully fresh vegetables or if this is simply a fantastic recipe, but whatever it was, it worked!!!

Colorful and quick this is a great dish to make as either a flavorful side dish, a vegetarian entree, or a midnight snack.  Every ingredient, however, is essential (at least in my opinion).  Gots to have that summer-fresh tomato, sweet corn cut off the cob, zucchini, fresh basil, and parmesan!  And on top of it all, isn't it pretty?

SUMMER FARMERS' MARKET RISOTTO (serves 4'ish)

3 to 3 1/2 cups chicken or vegetable broth
1 Tbsp butter or EVOO
2 green onions, chopped
2 tsp minced garlic
S&P
3/4 cup arborio rice
1/4 cup dry white wine
1 small zucchini, quartered and chopped, about 1 cup
1 large tomato, seeded and chopped (about 1 cup)  note:  I rarely seed tomatoes...the flavor is in the seeds.  I did not seed this tomato.
1 ear sweet corn, kernels cut from cob (about 3/4 cup)
1/4 cup grated or shaved parmesan cheese
1/4 cup torn fresh basil

Bring broth to a boil in a small saucepan.  Reduce heat to low and keep hot.

In a large skillet, melt butter or olive oil over medium heat then add green onions, season with S&P, and then saute until tender, about 3 minutes.  Add garlic then saute for 30
more seconds.

Add rice then stir to coat in butter/EVOO.  Add wine then stir until nearly absorbed by rice.  Add 1/2 cup broth then stir constantly until broth is absorbed.  Continue adding broth, 1/2 cup at a time, stirring constantly until nearly absorbed before adding more.

When there's 1/3 of the broth remaining, add zucchini, season with additional S&P, then continue stirring.  When there's 1/4 cup of the broth left, add corn then continue stirring.  Add the tomatoes with the last batch of broth then stir until absorbed.

Take risotto off heat.  Stir in parmesan cheese and basil.  Add more S&P to taste.

Recipe Source:  www.iowagirleats.com