Anytime Risotto

When it comes to Risotto’s I’m a huge fan. So far I haven’t come across one I didn’t like but this is one of my favorites. I think I got it originally from the Joy of Cooking or 1,001 Low-Fat Vegetarian Recipes and modified it towards my palate. This recipe is freaking awesome and makes great left overs for about a week.

Ingredients

• 2 tbs olive oil
• 1 finely chopped onion
• 1 finely chopped bell pepper
• 1 tbs dry thyme
• 2 cups sweet corn
• 2 cloves garlic minced
• 1 1/2 cups Arborio rice
• 7 cups vegetable stock
• 2 finely chopped plum tomatoes
• 1 bunch finely chopped green onions, green parts only
• 1 lb shrimp, peeled and deveined
• 1/2 cup shredded Parmesan
• Freshly ground pepper to taste

Instructions

In a large pot, heat olive oil over medium heat. Add onion, bell pepper, thyme, and corn and sauté until tender, about 5 minutes. Add garlic and sauté 1 minute. Add Arborio rice (do not rinse) and sauté until rice is opaque. Add one cup of vegetable stock and stir constantly until absorbed. Add stock ½ cup at a time, stirring constantly, and letting the rice absorb all the liquid between additions. Continue adding stock until rice is al dente, about 5 cups. Add tomato, green onion, and shrimp, stir well. Simmer over low heat 5 minutes. Stir in Parmesan and season with pepper. Remove from heat and serve.