Fresh corn, bell pepper, and green onion simmered with creamy rice makes for a delicious meal the whole family will love. With just 7 ingredients and ready in 30 minutes or less, this is great for a weeknight or busy weekend!
My summer garden is bursting at the seams right now, and I couldn’t be happier! I love eating garden fresh produce. Right now I only grow a few things: tomatoes, cucumber, zucchini, basil, lemon balm, and mint. But someday, I hope to grow everything under the sun. Corn, carrots, watermelon, you name it. For now, I’ll just keep dreaming and enjoy all the farmer’s market produce that is so delicious this time of year.
This month’s Recipe ReDux theme celebrates all the fresh garden produce and encourages us to “Show us how you’re serving the bounty of gardens and orchards in shapes like ribbons, noodles, cut-outs, or other creative cuts.” Now, I’m not super creative at cutting veggies into fun shapes, and every attempt at doing that failed miserably, so I kept it simple and just diced up the veggies in this dish. 🙂 I love that this risotto tastes like summer in a bowl. It is stuffed full of corn, bell pepper, and onion, and it is SO simple, but so delicious. To make it, I just sauteed the veggies for a couple minutes while some broth was heating on the stove, stirred in the rice, and slowly added broth, stirring the rice, until all the broth was absorbed. Then I just added a little salt and pepper and it was ready to eat! Check out other ReDuxers’ recipe creations below!
What’s your favorite way to enjoy summer produce?
- 2 Tablespoons olive oil
- 1 large onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 bag frozen corn
- 2 cups uncooked Arborio rice
- 6-8 cups chicken or vegetable broth
- 1/4 cup vegan butter
- 1-2 teaspoons salt (to taste)
- 1/2-1 teaspoon black pepper
- Green onions for garnish
- Heat broth in a saucepan and bring to a boil. Meanwhile, add the oil, onion, and bell pepper to a dutch oven and saute over medium heat for a few minutes, until softened. Add corn and cook until it is heated through. Stir in rice and allow to saute for a minute. Add 1/2 cup broth, and stir until it is absorbed. Continue adding broth 1/2 cup at a time, until it is all absorbed into the rice. You can stop adding broth when the rice is softened and ready to eat, which usually takes about 20-30 minutes. Stir in the butter, season with salt and pepper to taste, and garnish with green onions. Enjoy!
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Ohh this sounds absolutely delicious!! And it sure does look like a fiesta!! 🙂
I love risotto but haven’t made it in so long. Corn is such a great addition for the summer! And i’m with you – not so creative or artistic in the food shapes, although I did take a stab at it for my post, which will be live tomorrow!
This looks so good! Love the addition on the corn. 🙂
I only make risotto in the winter. I’ll be making this now though!
Love the idea of risotto and it looks so colorful. In the sea of vegetable noodle posts (including mine) for this month’s recipe redux, your recipe was a lovely idea. 😀
This looks so yummy. I love corn and risotto so pairing the two together is perfect
This sounds delicious– and it looks so colorful and pretty!
Such a beautiful, fresh and vibrant looking risotto! I know you dream of an even bigger garden but I’m jealous that even grow what you grow! For me, not having a garden is definitely one of the bigger downsides of apartment dwelling. Have a great weekend Kalee!
Diced is my favourite way of chopping up veggies. Simple, but very effective and works with most dishes.