Summer Corn Risotto

Summer means an abundance of amazing fruits and vegetables to indulge in. This recipe was inspired by a recent trip down to Todos Santos, Mexico. A little sweet, a little savory. The fresh corn and peas lighten what would normally feel like a heavy dish during the hot summer months. Best for Vata and Pittas types. Ok for Kapha types, just be mindful of your portion size. Buon appetito!

INGREDIENTS

Makes 4 servings/1 cup per serving

3 medium sized organic corn on the cobb (boiled till corn is soft, then removed from the stem)

3/4 cup organic green peas (freshly washed)

1 tsp garlic diced

1 tsp shallot diced

1 cup Italian risotto (rinsed and cleansed)

1 quart (32 oz) organic vegetable stock or chicken stock

1/4 tsp black pepper

1/2- 1 tsp himalayan or

soma salt (www.chandika.com)

1 tablespoon olive oil

1 tablespoon ghee

1 tsp lemon juice

1 bunch organic basil

Fresh parmesan for garnish

Directions

1. In a small sauce pan heat the vegetable or chicken stock. Simmer.

2. In a blender or food processor add 1/2 cup corn and half cup of stock. Blend till smooth. You will save this for the end.

3. In a large space pan add the olive oil and ghee on medium-high heat till the ghee melts. Add garlic and shallots. Saute for 2-3 mins.

4. Add risotto and sauté for 5mins till rice turns translucent.

5. Turn the heat to medium- medium/low and begin to add 1/2 cup of stock. Using a spatula stir every 3-5mins. The rice will begin to slowly absorb the liquid.

6. Continue step 4 until all the liquid is used or when the rice is soft.

7. Turn off the heat. Add the corn cream sauce, salt and pepper. Mix well.

8. Add corn, peas and lemon juice. Toss.

9. Serve warm and garnish with basil and parmesan.

Cook or share a meal with someone you love.