Summer Vegetable Risotto

Me: "Where did you find this recipe?"
The Mrs:  "I just made it up."

The reason I asked is because I was so impressed.  Sometimes food just tastes better when somebody else makes it.  But I think this dish would stand up no matter what.  It was fresh, rich, and really flavorful.  And thanks to my wife's deft hand, it wasn't too heavy.  I have a mushroom risotto that I make and I just LOVE it -- but it's really rich, and sometimes can be a bit heavy to eat.

This dish was inspired by fresh Iowa sweet corn, cherry tomatoes and parsley from our garden, some green onions, and frozen edimame (because even as an adult I don't like peas).

Slice the corn off the cob, cut the tomatoes in half, chop up the parsley and green onions.

Start by cooking the rice by toasting it, then adding about 1/2 cup of chicken or beef broth at a time and stirring until it is completely absorbed before adding the next 1/2 cup.

Next add the frozen edimame.  Frozen vegetables are a great option because they are flash-frozen while fresh to lock in the maximum nutrients.  Their inexpensive and easy too.

Add the corn and a little bit of white wine and cook it through.

Stir in a little bit of sharp white cheese to bind everything together and add some more richness.

Finish it with the fresh tomatoes and herbs.  I really was impressed by this.  The corn is sweet, the tomatoes also add some sweetness & a little acidity.  The cheese and broth add richness, but the wine & herbs cut through that.  I was very pleased at how well she balanced all those flavors.  It was really good.

Thanks honey.