Risotto with corn, shiitakes, and basil
Gluten-Free, Vegetarian, Soy-Free
A good stock is the foundation of every great risotto, and making one from scratch is easier than you might think. In this summery version, to echo the flavors of the vegetables in the dish, Chef Justine cooks a vegetable stock of corn cobs, leek tops, and mushrooms. Together, they deepen the risotto’s flavors with very little effort.
In your bag
- 1 to 2 leeks
- 1 ear corn
- 3 ounces fresh shiitake mushrooms
- ¼ ounce dried shiitake mushrooms
- 1/3 cup hazelnuts
- 1 to 2 garlic cloves
- Fresh basil
- 1 lemon
- ¾ cup Arborio rice
- 1½ ounces Pecorino Romano
Calories: 720, Protein: 19, Fiber: 10 g, Total Fat: 36 g, Monounsaturated Fat: 21 g, Polyunsaturated Fat: 3.5 g, Saturated Fat: 7 g, Cholesterol: 25 mg, Sodium: 540 mg, Carbohydrates: 85 g, Added Sugar: 0 g.