Summer Vegetable Risotto | Alstede Farms

Ingredients

• 2 ears of fresh corn in the husk
• 1 large red bell pepper
• 1 plum tomato or any tomato, cored and cut in ½ or 1/4’s
• 1 medium green zucchini
• 1 medium yellow squash
• 1 small globe eggplant
• Extra Virgin Olive Oil
• Kosher Salt
• Freshly Ground Black Pepper
• 5-6 cups of vegetable or low sodium chicken broth plus water if needed
• 2 T extra virgin olive oil
• ½ cup finely chopped yellow onion
• 1½ cups Arborio Rice
• 1 teaspoon minced garlic
• ½ cup dry white wine
• ½ cup freshly grated parmesan-reggiano cheese
• 6-8 basil leaves torn into pieces