Risotto with Corn and Roasted Peppers - Country Living

Ingredients

  • 1 tablespoon(s) (or more, as needed) olive oil
  • 1 large onion or 1 leek (white part only), finely chopped
  • 1 large garlic clove, finely chopped
  • 1.5 teaspoon(s) cumin seeds
  • 1.5 cup(s) arborio rice
  • 1.5 cup(s) (and up to an addtional 1/2 cup per recipe) fresh whole-kernel corn (from 2 or more large ears of corn)
  • 2.5 cup(s) (and up to an addtional 1/2 cup per recipe) vegetable stock
  • 1 teaspoon(s) sea salt (less if using salted stock)
  • 2 large sweet red or green peppers, roasted (see Note) and cut into 1/2- by 1/4-inch strips
  • .333 cup(s) (lightly packed) fresh cilantro or parsley leaves, finely chopped
  • Ground black pepper
  • 1 sprig(s) Fresh flat-leaf parsley (optional)

Description

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